Quote:
Originally Posted by West Valley G
I like the idea of having lots of different fish to eat. Around here
it's trout or trout. Cool pictures.
Ken
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These are two different varieties of Tuna that we often get locally in near shore waters. The top one is a black fin and the bottom one is a skipjack. The skippy requires a federal permit to keep, but the black fin does not. Both are darn tasty seared in sesame oil with a little black pepper around the edges. If you have never had fresh tuna, the first time you taste it you will wonder why they ruin such a good fish by steaming it and putting it in a can. Tuna is also considered the king of sushi and poke for those who like to eat their fish raw.
The blackfin is the smallest member of the tuna family. 3-10# is common here, but I occasionally get one that is over 30#. It's close cousin the bluefin can get up over 1,000#, but I don't have the equipment to go after those giants. In between we have yellow fin and big eye tuna, but those bigger varieties are generally further off shore than I venture. For those who wish to charter a sport fishing boat, they are accessible. And reeling them in is a serious fight.