A long standing friend of Ken and Judith’s runs two tuna fishing boats.  Line caught and ethical as we saw for ourselves when we accepted an invitation to see the catch unloaded after several weeks at sea.

This is done incredibly quickly and efficiently by the crew partly because the catch needs to be on the first plane out of Trinidad heading for the fish markets and then finest restaurants in the US and partly because they have been away for some time and want to get home.

They were yellow fin tuna, called that because……..

They are gutted and heads and tails taken off as soon as they are caught.  The butcher has two minutes to do this and get them on ice in order to maintain their quality.

Once in port they are lifted out of the hold one by one, rinsed and pushed along a chute up to the packing shed,

where they are dunked in iced water again ……….

before Larry examines a piece of meat from the tail and takes a bore of flesh from the middle from which he determines the quality. 

The fish is weighed……………..