hey guys, caught these yesterday...



And now I need a good way to cook em. What's the best way?

Nice yellowfin and dolphin. For the yellowfin make steaks about 1.25 inches thick and grill it over a hot fire for about 1-2 minutes a side. Make sure not to over cook, you want a very pink center. I usually put just a little butter on both sides and then put cracked black pepper on it. Once done I like to eat it with soy and wasabi. VERY GOOD.

Also fresh tuna salad is amazing. My girlfriends uncle gave me some tuna that he canned himself and it was awesome. I dont know how to prepare the tuna for doing this though.

As for the black fin do the same thing. I personally dont like black fin near as much as yellow.

I have a friend who has a deep sea boat and we fish out of Venice some. Who did you go out with?

I would suggest vacuum packing it in the right size portoins so you wont watse any of it.

I have had dolphin many different ways and every time it has been great.

Thanks! It was a buddy's baot, there were 4 of us. The tuna has already been vacumn sealed and put up, I ended up cooking some last night, just put a little tony's and garlic salt, and seared it in the cast iron skillet on the grill. It was good!!!

How far out did yall get the yellows? Were yall at some of the floaters, or were they in shallower?

Grilled, fried, poached, or stewed. You can't mess them up.

60-70 miles out, fishing the rigs. We trolled a grass line, and picked up the little dolphin, but the yellowfin and bigger dolphin came when we were trolling a rig... Had a marlin attack our lines, but couldn't hook him...

I like to marinate steaks in teriyaki for an hour and, dry them off, shake on black sesame seeds and grill them 'til rare (per the directions above).

Use the stringy tail pieces and your blackfin to make tuna burgers. Chop them up, crack in egg, some oatmeal and smashed saltines, worchestershire sauce, kikkoman teriyaki a little Tony's, garlic powder, then make patties and apply olive oil to the outside to make sure they don't stick and then grill them, but don't overcook because they cook fast. You'll need to experiment a little to get the egg and binder ratios right to prevent them from falling apart. Tail pieces are not so hot as steaks. You will find this a great way to use these pieces.

Another old standby is to marinade steaks in wishbone italian dressing, shake on Tony's and grill. This is my default and it's good when the steaks have been in the freezer a while.

-Pat