Captain Kevin Beach of The Mexican Gulf Fishing Company takes you through the steps of filleting a yellowfin tuna after catch. Beginning with a really sharp knife, start cutting under the peck fin. Begin at the bottom fins and cut around and underneath the peck fin all the way towards the eyeball...

Captain Kevin Beach of The Mexican Gulf Fishing Company takes you through the steps of filleting a blackfin tuna, which is a smaller species of tuna. Beginning with a really sharp knife, start cutting under the peck fin. Begin at the bottom of the fish and cut around and underneath the peck fin a...

Once you have your tuna loins cut out of the fish, you want to remove the bloodline. The bloodline is a darker strip of meat that is more fishy tasting and often oily. The thick end of the strip is shallow and gets deeper as it gets thinner down the meat. You don’t want to cut too deep and get th...

Cut the yellowfin tuna filleted loins in gallon-size-bag chunks with the skin still on. Place skin side down, then meat to meat to prevent the skin from touching the tuna meat. Seal the bag air-tight and get it cold immediately. Layer the cooler with ice, meat, ice and so on. If it will be in the...