|
Post by outtadblue on Oct 16, 2018 21:24:17 GMT -5
Mikey, not only was this a really good fishing report, you had really great pictures to back it up with. Nice job! Outtadblue, any pictures of the YFT? I caught two on a charter in Mexico a few years back. I don't think the combined weight equaled yours, that I would love to see! I added a couple photos above for ya. If I can find the video, I will start a new thread so not to hijack mikey.
|
|
|
Post by mikey111k on Oct 16, 2018 21:31:28 GMT -5
That’s a fat tuna. Nice job
|
|
|
Post by Team Ruby on Oct 16, 2018 21:36:33 GMT -5
Outtadblue, one of the things that really jump out at me is how long the sickles are on yours. YFT just went back on the bucket!
|
|
|
Post by kbh on Oct 17, 2018 9:24:34 GMT -5
I tried eating a couple of skipjack tunas last year and wasn't impressed. Even when boiling it and making tuna fish salad it was barely worth eating. But some people do like them. Maybe I need a better recipe.
|
|
|
Post by ragtop409 on Oct 17, 2018 20:22:13 GMT -5
Tuna in a can does not even seam like the same animal as a big tuna steak you get at a nice restaurant. It always makes me wonder what they really put in that can labeled Charlie The Tuna. Rag’s
|
|
|
Post by kbh on Oct 18, 2018 8:05:34 GMT -5
Tuna in a can does not even seam like the same animal as a big tuna steak you get at a nice restaurant. It always makes me wonder what they really put in that can labeled Charlie The Tuna. Rag’s Pretty sure it's mostly skipjack tuna. The good stuff (or, at least better), is the albacore tuna. Here's what Google says: "Skipjack is the species most commonly used in canned tuna. It is mainly sold as “canned light” or “chunk light” tuna, and it is also available fresh and frozen. Skipjack has the most pronounced taste of all of the tropical tunas and when raw, good-quality skipjack meat is deep red."
|
|