Bloody decks

mbjannusch

mbjannusch

Joined
Apr 1, 2010
Messages
3,115
I just got home last night from a day and a half charter fishing trip into Mexican waters and had a blast. I woke up this morning a bit sore but had allot of work to do. I decided to process the fish with a new 102 I got recently. WOW did it work well. I used it to slice the dark red meat out of the Yellow Fin Tuna I caught. Yellow Fin Tuna, Dorado (AKA Doe-Doe, Mahi-Mahi) and Yellow Tail were mainly what we caught on the trip. I needed to bag it up and either refrigerate it or freeze it. Here are a few pics and explanations of the trip. The trip started off pretty slow but in the course of two hours the boat went from having a total of 25 fish to limiting out some where around 330 fish. We returned 10 hours early...



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40 Lbs Dorado I caught, I was too tired to lift it up for a picture. Dorado wash (loose all of their beautiful colors) out shortly after they are caught




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Later in the day when I can lift my shoulders again.




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Cleaning and processing with my 102, and boy did it work great.




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The dogs got the scraps, and can't eat another bite.




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Well maybe just one more...




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Those are great fish. Wow. Looks like the 102 did a great job too. It looks great with the finished product.
 
That's a great testament to the 102's blade. Tuna skin is tough on knives. Congrats on a nice catch.
 
The 102 did a superb job effortlessly slicing threw the skin of the tuna and is quickly becoming my favorite all around fixed blade carry.
 
Now you did it Matt.....I want Sushi, I love spicy tuna;). I had no idea that style of fishing was so bloody:eek:, those pants are now blood stained.
jb4570
 
jb4570 said:
Now you did it Matt.....I want Sushi, I love spicy tuna;). I had no idea that style of fishing was so bloody:eek:, those pants are now blood stained.
jb4570
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Yellow Fin Tuna is referred to a Ahi Tuna and one of the primary tuna's used in Sushi, and is enjoyed as Sashimi, or raw meat. I made Mahi-Mahi (Dorado) tacos for dinner and it was amazing. The Tuna are to large to flip them onto the boat so they are gaffed and bleed allot. Because they bleed out the meat doesn't go bad, similar to gutting a deer, the sooner the better.
 
Somehow I missed this thread until just this morning. Yesterday was my first day back home in about two months. Excellent report!! I don't fish enough anymore and your pictures make me really miss it. :)

The 102 is one of my favorites. I haven't carried one on a backpacking trip yet, but that just may be the next Buck that goes along with me for a long walk. :thumbup:
 
The 102 is under rated, probably because of its size. I don't like feeling like I'm caring a knife. I would like everything I am carrying to feel like its not there until I need it. The 102 is small enough to disappear and large just enough to accomplish everything I need to do.
 
Where did you put out of? San Diego?

Man, that looks like fun! I would have opted for a longer blade, say a 105, but it looks like the 102 handled the chore perfectly.
 
northingeasting said:
Where did you put out of? San Diego?

Man, that looks like fun! I would have opted for a longer blade, say a 105, but it looks like the 102 handled the chore perfectly.
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I left out of Seaforth Sportfishing Landing, it is just south of Sea World. The 102 more than handled the chore, in fact it was effortless. It did have a factory edge on it. It was the first time I really got a chance to use it. I didn't have to resharpen half way threw either. It just sliced like Butter.
 
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