Tuna filleting question

[Eric H]

Ive always had the deckhands do the filleting for me but going forward i will be doing most my tuna fishing on a private boat.

Im always beat to sh!t afterwards due to my back and usually lack of sleep. Just rinsing my gear and showering is a major chore.

Question is:

Does the filleting need to be done the same night or can i do it first thing in the morning?

[Chris]

I prefer to ice my fish 24-48 hours before cutting

[Latimeria]

Gill and gut them and ice them down over night not to let it sit in ice water melt off.  I've never cut them later than 24 hours (so I have no experience on anything after that), but prefer cutting the firmer meat when it's properly iced overnight.

[Pinoyfisher]

All the above. Iced fish equates to firmer meat making it easier to fillet. Absolutely gill and gut first IMHO. I also use a spoon to remove remaining meat from the bones. Used to make patties or in sushi. Never cut fish that's not firm!

[Eric H]

Thanks guys that helps..

[skrilla]

I'm with Chris, 24-48 hours. Except I only fillet a couple then let 5 Star process the rest. 

[Chris]

Put them in a bag or open the drain on the cooler, the ice water will wash out most of the oils and flavor of it soaks in.

If i plan on freezing it I'll cut it after 24 hours but if I'm going to eat it right away then up to 48 hours on ice.

When I smoked marlin and GT I'd cut the meat after 24 hours then season and ice another night and then smoke Them. Mainly it was for convenience of prep time but it turned out great.

[Eric H]

Thanks again