Catching a bluefin tuna is one of the most exhilarating experiences an angler can have. These powerful fish are fast, aggressive, and incredibly strong—making them a true trophy species. Whether you’re battling a giant offshore or landing a school-sized fish from your fishing kayak Hobie, knowing how to clean bluefin tuna properly ensures your hard-earned catch translates to delicious, high-quality fillets on the table.
But before we get into cleaning, it’s important to know how anglers hook these monsters and the gear that gives them an advantage, like the tuna spreader bar and trolling techniques for tuna.
Before the Clean: Catching the Bluefin
Bluefin tuna are hard to come by. Anglers frequently search for birds, bait balls, or temperature breaks for hours. One of the most effective techniques is trolling for tuna—slowly pulling bait or artificial lures behind a boat to mimic prey.
A top tool for this is the tuna spreader bar, which simulates a small school of baitfish, luring tuna into striking range. On a horizontal arm, the spreader bar holds several teasers, with a single hook-rigged bait trailing slightly behind. The result? A feeding frenzy that entices even cautious bluefin.
Even those fishing from compact setups like a fishing kayak Hobie have found success with smaller spreader bars and strategic trolling nearshore during tuna runs. Hobie’s pedal-drive system allows for hands-free control, making it easier to manage gear and stay on course while trolling.
How to Clean Bluefin Tuna: Step-by-Step
Once the adrenaline settles and the fish is on deck, it’s time to clean your catch. Knowing how to clean bluefin tuna not only makes it taste better but also keeps the meat’s texture and color intact. This is especially important if you want to make portions that are sushi-grade.
1. Bleed the Tuna Immediately
Use a sharp knife to make cuts behind the gills and at the tail of the tuna as soon as it is landed to allow the blood to drain. This reduces the buildup of lactic acid in the muscles, which can affect taste and shelf life. After it has completely bled out, pack it in ice.
2. Cool It Down
When heated, tuna meat spoils quickly. Always keep your catch chilled. A kill bag filled with ice or frozen gel packs is a must if you’re fishing from a smaller boat like a Hobie fishing kayak.
3. Remove the Head and Gut
The tuna should be placed on a dry surface. Use a heavy-duty fillet knife or serrated blade to cut behind the pectoral fins and remove the head. Then, make an incision along the belly and carefully remove the guts, being cautious not to puncture the internal organs, especially the bile sac.
4. Fillet the Fish
It is time to remove the loins from the fish after it has been cleaned. From the head to the tail, make a cut along the backbone. Carefully work your knife between the spine and flesh to lift out the top and bottom loins. Take your time—bluefin are thick and dense, and precision matters.
5. Trim and Portion
Get rid of any sinew, bloodline, or skin. The meat can now be stored whole or portioned into steaks or sashimi cuts. Keep it refrigerated or frozen until needed, then tightly wrap it in vacuum-sealed bags.
Final Thoughts
Whether you catch a bluefin tuna from a Hobie fishing kayak or a full-size sportfisher outfitted with gear, landing one is an accomplishment. With the right tools—like a tuna spreader bar and smart trolling for tuna techniques—you dramatically increase your chances of success.
However, catching is only half the adventure. Knowing how to clean bluefin tuna like a pro ensures you get the best taste and texture from your catch. A clean tuna makes every bite worth the effort, whether you’re slicing sashimi, grilling steaks, or making poke bowls.
