Big Yellowfin, Pole Caught, Years Ago

Fascinating video. I hate the part where they shoot the shark but if you can get over that there is someting to this footage. No by catch, no taking the entire school like a seiner, no killing of juveniles if you want too - maybe this is the way forward. The price would be higher for tuna caught like this, certianly the meat would be in better condition, but this may be the answer. And of course the narrator is worth the price of the 10 minutes to watch the video. Now here's the moder day version of pole caught tuna on an industrial scale;

Makes sense no?

Tags: Polecaughttuna, seiner, tuna, yellowfintuna

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Comment by Mebachi on July 23, 2010 at 7:43pm: "The price would be higher for tuna caught like this, certianly the meat would be in better condition, but this may be the answer...

Makes sense no? "

Not really. Tuna harvested in this manner are all burned up and suitable only for canning.

Comment by John LoGioco on August 3, 2010 at 9:14pm: Hey there - I am not an expert on this type of fishing but it looks like in the modern method, the fish are lifted out of the water and hurled into a freezer. This would negate and "burning up" effect I would guess. What do you think?

Comment by Mebachi on August 3, 2010 at 9:46pm: "This would negate and "burning up" effect I would guess. What do you think?"

No. From the moment the tuna is hooked, lactic acid is surging through its flesh and it's body temperature is shooting higher. Once decked the tuna is no longer able to breathe so it cannot metabolize the lactic acid or lower it's body temperature. These tuna will continue to burn untill their core temperature is reduced. Even if they are quickly frozen they will have significant yake and their meat color will be inferior to tuna harvested by longline.

Longline caught tuna benefit from a cool-down period after they calm down and swim, natually metabolizing lactic acid and reducing their body temperature. This is why the best Giant Bluefin commercial fisherman in New England have learned to "swim" their fish before killing thim. Longline generally produces the best meat color. Electric harpoon killed tuna also have excellent meat color, and this technique is used by many tuna ranches in the Mediterranean Sea.

I have handled pole caught Bigeyes for export to Japan from the Canary Islands, but these tuna were landed very shortly after being captured. Yellowfin havested by this technique will certainly have significant yake.