That hooks just fallen out look at that
Got him in the gob
He's pretty good
Let's get that brain spike
To about that depth, imagine the brain is about there
Work back
Bit of twitch when you get it, There you go
You got it then
Got the little knife, so we can't penetrate too much
All we are doing here
is just penetrating below the skin
I always give it a bit of a twist
you just see how much more blood comes out when you give it a bit of a twist
Get that brain spike out
Roll him on his back
And the same
Steady 28, 27
So what we are looking for
We open up the gill rake
We get that little membrane there
See the membrane
It's in here
The heart in this region here
Andy can you pass me that deck hose please
I'm going in through this region here
Right there
You can see that membrane
That little membrane there
If you pierce that on the other side it almost becomes null and void
Because you can't get the water pressure, Put a little incision with the knife there
just so that I can get that deck wash hose in there
It's bleeding out naturally at the moment
i'll get that in there
Roll him on his back
Takes a bit sometimes to get going
What happens, if you leave it too long Sean, it clots the blood, see that, If the blood clots
Gotta almost open that hole up again, you can see the blood coming out now
I'll do it to both sides
That's why I give it a bit of a twist
It's better to do it a bit quicker, we did the temperature thing
We get it going the bloods clotted, so what happens is the blood clots around the fish Sean
So if you don't do it a lot quicker than we did
For this purpose it's working allright
When you do it straight away it shoots out like a fire hose
But that's getting it
You can see the water coming down
Blood and salt water
[pithing process including exposing the neural canal]
[neural canal exposed]
[pithing process - the 'Tanaguchi Method']
The muscle is totally relaxed
Right so that's basically just pithing the fish
Down along the spinal cord, so it's damaging the spinal nerve all the way down
Which allows all the muscle to relax all through the fish
All we are doing now is we are going to gut it and gill it
So that we open up the insides to the ice and the slurry that we are going to make
All you are doing is slicing both sides, that membrane
Separating that membrane
Both sides
Then I separate where where the gills meet the head
that's it, that's parted company
So all I gotta do, if you can hold that gill open Andy so people can see
if you get the wrong spot this can be very hard, but get the right spot it just pulls away really easy the gills
See that
It just literally just cut the gill away from where it's joined in this region here ok
so I like to slit them open
But I don't. You want to be careful how deep you make the cut
so that's why I've always got the knife that way rather than that way
You just wanna go through the skin
And that's just probably the easiest way
And then you just detach the stomach from the base here
You can just see there I've detached this little part here from there which connects it all
Just dislodge it all with your hand and it's so warm in there you can feel it
Then I just get these gills
And need a little bit of manual labour here
Just pull that out
Get the gills out in tact
sometimes it pulls apart, doesn't matter
Throw that in the water, a Mako shark is going to like that
You can see, i have my fingers in here and that's the heart cavity
Where we do that pressure bleed from
Throw that out
Deck wash hose please Andy
This is only hard for the first one
You're wasting your time if you don't
All right so what we have done here
We've got to start off this is the first fish we've killed today, we have sat tagged two
And I've opened up three bags of ice in here and this chiller bag is pretty big
so what I've done is folded the chiller bag to minimise how much water I need. Allowing it to get a lot colder
quicker. 3 bags of ice normally does it that's just the start . I've got another 6 bags of ice
That will do Andy, so all you wan't to be doing is covering the surface of the fish, so if you have a look there
That fish is completely submerged in an ice slurry
That's creating an ice contact not only on the outside of the flesh. Most people, and I'm guilty of this as well
Most people use, put the ice, stuff the ice in the middle of the fish inside the fish or a frozen bottle
And yeah it get's it cold but only the contact area get's cold - the whole fish doesn't get cold
With this it get's cold and it needs to get cold really quickly, as Sean indicated earlier we had a temp... how cold is that water
So that water now interesting enough, right now that's 1, that's .8, .7, that's freezing!
That's cold a lot colder than I thought it was, it's less than 1 degree, that's crazy,
So the core temperature of this fish was, what, 28 degree's
This is what I mean, we have ice water contacting that whole fish now, and when we get it home, in pristine condition
Get it home that is as good Japanese sushi quality as you will ever get, cooking quality, and it just keeps
Longer, like personally, I like eating fish fresh and a lot of the time I give away stuff to relatives
I'll keep a good couple of kilos in the fridge won't even freeze it
a week later, it's still amazing
So the tuna is now down to 16 degree's and it's two hours after we put it in the slurry
What were we, come down 12 degree's in two hours
has the ice melted away significantly
there is still a fair bit of ice in there I think because it's a smaller fish
there wasn't too much body mass in there , there's not a lot of ice but the waters still cold
But probably want to top up that ice again and make sure that temperature keeps
coming down
So if you were gonna fish out the rest of the day that's what we actually do
With every fish that we catch, add to the chiller bag, we add another bag of ice, every time
That's why we go through so much ice
As soon as another fish comes in we introduce another warm fish in there, bang more ice
But once that water is cool, we work really hard throughout the day
To maintain that water temperature and not lose any water out of the bag
More importantly. A big thing you hear a lot of people say oh you just run the deck hose
Over it or something, that will cool it down...
It literally doesn't do anything