Filleting a Big Mac Tuna

Filleting a Big Sydney Mac Tuna approx 70cm.
Unlike the previous Mac Tuna video I released, this is not a troll!
For large Mac Tuna there are alot of muscle fibres running through the flesh, so I found it best eaten in a spicy tuna sauce.
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[@indosydneyfishing]

just what I need bro! I had a massive issue filleting the 70cm i caught before, thanks for this guide! 😍

[@bradleyseeto]

No worries mate. I should have published this earlier but I got lazy lol. Better late than never right!

[@indosydneyfishing]

@@bradleyseeto true! now all I need a good filleting knife and scissor

[@owenx6993]

Haha legit same! Now we know, cheers Bradley!

[@rogerpang]

Awesome job! How does the old Mackie taste? The flesh looks better than I would have expected

[@bradleyseeto]

A slight metallic after taste when eaten with soy and wasabi. The smaller models don't seem to have this, so for the larger sizes I think it's better eaten as spicy tuna.

[@owenx6993]

Such a clean job! Farout I should’ve seen this before I butchered mine today. Struggled so hard with a 84cm model, I got so tripped out by the scales behind the fin and along dorsal. Also definitely need to invest in a good pair of shears 😅 only got a fillet knife with me for my trip.

[@bradleyseeto]

Thanks mate. A sharp knife definitely helps alot and so does practice. From what I can see with your catch rate you'll be getting lots of practice.

[@owenx6993]

@@bradleyseeto thanks mate! Haha too many macs about these days defs can get some practice in. How are the global knives? Heard they’re are great bang for buck

[@Alex-km8ec]

Was fish bled straight after catch?

[@bradleyseeto]

Absolutely it was, ikejime first and then bleed by snipping the front of the gills, I try avoid cutting anywhere near the heart as you want that to keep pumping as much blood out as possible. Mac tuna is the bloodiest fish of them all.

[@MYRRHfamily]

Naka ochi