Loved the video! I live in Louisiana and the Tuna fishing can be absolutely insane here. What really struck me in the video is that you two remind me so much of me and my buds chilling at the fishing camp and cutting up. Fisherman are fisherman no matter where they live!
Love this video. I just got back from a three day bluefin tuna trip and did really good in San Diego. I’ve been learning how to clean them little by little bit. This video helps me a lot thank you very much for posting this clean job.
Can’t wait for Revan Wong’s “Da Wong Way Sushi Restaurant” to open to the public! So good looking, So Funny, So Talented! Can’t wait for your next video ❤
@@SmallKineFishing I grew up fishing Oahu, I moved to BigIsland bought me a Force 21 and fishing here is way easier than Oahu here one mile out we catching Ono, ahi , mahi-mahi .
@@Hunter-qj6eb right on!! Yeah I got friends in Kona.. the fishing sounds like it’s always on over there. 21 force is the dream for me also. Hopefully someday haha
@@SmallKineFishing late spring is usually when it starts ramping up but this year has been a weird one weather wise. Hopefully we have a productive summer.
What are the exact steps you take once that fish is on the boat, to preserve the meat and not let it "burn?" I've read if you don't care for a tuna that size properly the meat is ruined. Besides plenny ice of course 🤙🏼
Yup you’re absolutely right, not properly caring for the fish once brought into the boat can ruin the meat. The main thing is bleeding it out well as soon as possible. This can be done by first making an incision in the stomach cavity and removing some of the guts, then in the gill plate, tracing the gills with a serrated knife and removing those. If done correctly, you should be able to remove the gills with the stomach/other organs attached. You can see this briefly demonstrated in my other video “FIRST AHI on a 17 ft BOAT”. Good luck! 🤙🏽
Oh and one other tip that was shared with other fishermen, is to bury the tuna in ice, making sure to fill the (now empty) stomach cavity with ice as well. A good ratio is approximately 1 lb of ice per 1 lb of fish (so 100 lb tuna should be iced with about 100 lbs of ice). Brining the fish by adding salt water to the ice is also helpful in bringing down the core temp in the cooler, assuring meat is preserved and iced properly.
@@SmallKineFishing Great advice thank you for spelling it all out. I troll Nomads off my sailboat a few miles east of Kaneohe so far my pb is a 30lb shibi still waiting for that proper ahi tight lines my friend cheee 🤙🏼
We don’t like wasting in Hawaii. Plenty folks eat the blood meat (fried, dried, raw etc.). We also eat the belly, collars, eyeballs, cheek meat, bone marrow and scrape the center bone clean to make negi. People even save the skin and deep fry it…
It's rev's knife sharpener, but yes, he uses it each time we cut fish. He's had it for a while and definitely gets the job done much better (and easier) than a manual knife sharpener
Best video I’ve seen yet…. Couple bros having a good time
Appreciate it! Haha always a good time 🤙🏽
Hell yeah boys, living the dream. Breakfast beers and filleting tuna! Greetings from Perth Australia
Loved the video! I live in Louisiana and the Tuna fishing can be absolutely insane here. What really struck me in the video is that you two remind me so much of me and my buds chilling at the fishing camp and cutting up. Fisherman are fisherman no matter where they live!
Right on! Hahaha got that right 🤙🏽 we’re simple guys, just give us some cold beers and fishing gear and we’re set.
Love this video. I just got back from a three day bluefin tuna trip and did really good in San Diego. I’ve been learning how to clean them little by little bit. This video helps me a lot thank you very much for posting this clean job.
Top notch job. I've cut thousands of fish and this is just about perfection. Well done 👏
Right on!! Appreciate the support 🤙🏽
Can’t wait for Revan Wong’s “Da Wong Way Sushi Restaurant” to open to the public! So good looking, So Funny, So Talented! Can’t wait for your next video ❤
Haha I’ll pass along the kind words to rev, and definitely will have some new videos featuring the pro fish cutter coming up
Great video.. drinking at 8am, cleaning fresh fish.. win win
Cold beer and fresh sashimi for breakfast 🤙🏽
Yessah guy’s awesome mahalo for da Wong way🤘🤘
Nice time!
Nice fishing
Nice friends
Amazing cutting
U got it guy's
All the things to enjoy life!
PERFECT!
🙏🏼🙏🏼 grateful for this life 🤙🏽
Liked and Subbed!
Bradda you did an amazing job cutting up that beautiful ahi🤙🏾
Aloha from Makaha!🤙🏾🤙🏾
Right on! 🤙🏽 appreciate the support. More fish cutting vids comin soon!
Yum, that is my bucket list get one of those blue fin tuna, here in Northern California.. nice clean cut
Right on! Good luck in California 🤙🏽 that monster is out there!
Instant subscribe bruddah.. love from SoCal.
Right on! Appreciate the support 🤙🏽
Rav, nice job!!! Cutting the Ahi
Best in the bizzz 🔪 🐟
Good work - awesome stuff!
Appreciate the support 🤙🏽
Mahalo for the awesome video! Amazing skills!!
Appreciate it!
You guys have a good crew, especially you have one that can cut fish. lol I need a guy like that . 👍
Yup! Definitely grateful to have a friend that can process an ahi so cleanly. Hopefully the video is a good reference for everyone 🤙🏽
@@SmallKineFishing I grew up fishing Oahu, I moved to BigIsland bought me a Force 21 and fishing here is way easier than Oahu here one mile out we catching Ono, ahi , mahi-mahi .
@@Hunter-qj6eb right on!! Yeah I got friends in Kona.. the fishing sounds like it’s always on over there. 21 force is the dream for me also. Hopefully someday haha
@SMALL KINE FISHING 6 dollars a lb whole for fish is the equivalent of 10 dollars a lb fillet. 60% return on a whole fish for meat
Nice, cheers from the 9th island
🤙🏽🤙🏽
Nice cutting skills. 🤘 from San Diego.
Thanks for the support! Your guysʻ bluefin tuna season starting up soon right?
@@SmallKineFishing late spring is usually when it starts ramping up but this year has been a weird one weather wise. Hopefully we have a productive summer.
Beautiful knife work 🔪 6:56
Can't get much fresher, looks amazing.
That’s right! Thank you 🤙🏽
u guys so funny man, awesome vid. subbed!
Haha right on! Appreciate the support 🤙🏽
Where you guys at? Hawaii?
Yup, Oahu 🤙🏽
The collars on the grill while cleaning was the only thing missing 🤣
Haha forreal, should’ve filmed that!
Liked and subscribed 👍Mahalo for sharing this 🌺🤙🌺
Right on! Thanks for subscribing 🤙🏽 feel free to comment on any video with the kind of content you’d like to see in the future
Cheeee Buuuu Eastside Nanko’s 🤙🏽🍻🎣🐟
GOLD!!!!
🤙🏽🤙🏽
Like the video man,
Appreciate it! 🤙🏽
Good
Doesn’t get any better than that!
Yuup!! 🍻 🤙🏽
Good afternoon. and how much does this tuna cost in your Hawaii?
Ahi generally runs anywhere from $16-25 a lb! 🤙🏽
Good video😂😂
Appreciate it! Haha
Hows it I just now come across da channel. Subscribing cousin…shoooots
@@fvRodRunner welcome! 🤙🏼🤙🏼 thanks for the support, more solid videos to come!
Holy shit bradda can cut fish!! Nice ahi
When you want the job done right, you call the best! Haha 🤙🏽
Super clean cutting man. I never understood why in japan they bring like 4 guys n 10 knives. This dude pulled knives from under the car seat 😅
Haha yup! Just need a sharp knife and some skills 🤙🏽
Bruddah is hammah’s
HAMMAH!!!
What are the exact steps you take once that fish is on the boat, to preserve the meat and not let it "burn?" I've read if you don't care for a tuna that size properly the meat is ruined. Besides plenny ice of course 🤙🏼
Yup you’re absolutely right, not properly caring for the fish once brought into the boat can ruin the meat. The main thing is bleeding it out well as soon as possible. This can be done by first making an incision in the stomach cavity and removing some of the guts, then in the gill plate, tracing the gills with a serrated knife and removing those. If done correctly, you should be able to remove the gills with the stomach/other organs attached. You can see this briefly demonstrated in my other video “FIRST AHI on a 17 ft BOAT”. Good luck! 🤙🏽
Oh and one other tip that was shared with other fishermen, is to bury the tuna in ice, making sure to fill the (now empty) stomach cavity with ice as well. A good ratio is approximately 1 lb of ice per 1 lb of fish (so 100 lb tuna should be iced with about 100 lbs of ice). Brining the fish by adding salt water to the ice is also helpful in bringing down the core temp in the cooler, assuring meat is preserved and iced properly.
@@SmallKineFishing Great advice thank you for spelling it all out. I troll Nomads off my sailboat a few miles east of Kaneohe so far my pb is a 30lb shibi still waiting for that proper ahi tight lines my friend cheee 🤙🏼
Right on! That’s still a solid size shibi 🤙🏽 nomads are great for ono on the ledge too. Good luck, tight lines!
Why so much blood line. Aren’t you supposed to cut that out?
We don’t like wasting in Hawaii. Plenty folks eat the blood meat (fried, dried, raw etc.). We also eat the belly, collars, eyeballs, cheek meat, bone marrow and scrape the center bone clean to make negi. People even save the skin and deep fry it…
Just process the tuna forget the hand signals etc.
🤙🏽🤙🏽🤙🏽
Good ... but dirty table .
haole A fry that right up. Fish fry
Do you always use that knife sharpener? I’m looking for something like that cause I’m lazy. Have you had it for a while?
It's rev's knife sharpener, but yes, he uses it each time we cut fish. He's had it for a while and definitely gets the job done much better (and easier) than a manual knife sharpener
You made me subscribe. Bro ?your not a sushi chef?
Haha right on, appreciate the support 🤙🏽 my friend Rev is not, but he’s certainly qualified enough