hatchbox90

I shoot em to kill them. carp are garbage. I think the state should pay me to do this

myAE86turbo

damn you either need knife skills or a sharp knife.

looks ------- tasty tho

fe3tcourier

LOL, ----, my old man has been fishing and hunting (for money and pleasure) his whole life! All of his knives are German, and kept with a good edge on them. Growing up with the best has made me intolerant of what I find in others kitchens though, which is a bit of a curse. I'll tell him you think his knives/knife skills suck, and see what he says ;-) Next thing you'll be telling me he doesn't know how to shoot either :-p He put the bullet into most meat I ate growing up :-)

Eating it is not like eating other fish. It's much more robust like Beef or something, almost hard work. VERY tasty though, for sure.

hatchbox90

this was a fun catch, pretty much instant death

thiggyperformance

This is marlin?.looks like tuna to me.

fe3tcourier

Definitely 100% the same marlin in the other photo, around 90kg on the scales if they had had scales, so quite a small one.

Tuna flesh is much different, not like beef at all, just disintegrates and has no strength at all. We used to hand line skip jack tuna for bait (same stuff you bastards buy in tins in the supermarket) and 50% of them, the hook ripped out before you lifted it in, then you dropped it into the live bait tank :



and later when you pulled them out, you found all their faces caved in. The flesh of tuna just isn't strong. They are amazing swimmers though, short term anyway. Pull like they are pulling a ***** off their sister! But not for more than about 30 minutes. Marlin keep pulling for 1 - 2 hours for a little one or much more for a monster (spent 6 hours fighting a big black or blue only to lose it once, would have gone around 400 - 500kg THE one that got away).

Tuna flesh is also darker than that.

Fred.

thiggyperformance

Looking through your bucket I saw the striped marlin but I have never seen a loin so red. The spiral texture kinda gives it away that it is a billfish but the color threw me.

living in Hawaii I get some of the best Ahi in the world I eat about a pound of sashimi/sushi a week. Did you taste it raw?

fe3tcourier

Nah, I'm a sissy when it comes to raw fish :-) but not as much as some! that guy accused of trying to **** the shark went out and threw up after i under cooked it a bit... woops. it wasnt too bad, but it was slightly raw in the middle. i ate mine, he gave up and burlied up :-)

Maybe the fish are better fed down here? Or maybe they bleed them before they get to you? We don't bleed em... other than that, I don't know.

thiggyperformance

When ever I go fishing I always bring some wasabi, lime, and soy sauce...freshest sashimi you can get...and on the the off day, god forbid, I cook a tuna or most other salt water fish for that matter I will just sear it.

The fish market is huge here they actually have an auction for fish...you should see some of the fish that come in there this is only a very small example..

b18.

The best is cutting it right off the ----------er and eating it.

Water's colder in NZ than Hawaii so the fish have more pectonin (sp?) in their blood to keep their functions going. Sails around here are about the same color as that second cut, that marlin steak that Fred's got looks exceptional though.

We go easy on sails but this one was a pretty big ******:



I think he was ~75lbs at like 8ft, they've been getting smaller every year so we usually let the big ones go but he was the only ----------er that bit all day.

Boat is 22ft so you get an idea.