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Old 06-08-2017, 10:59 PM #11
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Diving gecko Diving gecko is offline
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Dan, good thoughts. Especially on the "not creating tension and no room to be demanding" thing.

(Btw, I think the bite pic may just be for illustration purposes. I am not so sure it is from that trip, but I get the point;-))

Last edited by Diving gecko; 06-08-2017 at 11:16 PM.
Old 06-09-2017, 05:09 AM #12
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Shark bite pic was taken by me in Comoros islands/ indian ocean to illustrate...
iki jime technic or equivalent (see pic) is widely used by pro fishermen on the north atlantic coast of Canada with bfin tuna captures... fish landed on the deck
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Old 06-09-2017, 05:28 AM #13
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Yup, there's the thick mono coming out of the spine.
Some fish buyers want to see that mono as proof of the Tanaguchi/Iki method. The idea is that the "butcher"/fisherman on the boat inserts mono or wire through the full length of the spine to destroy the nerves there. This stops the fish from bruising itself by flapping around on the deck which can happen even after the fish has been clubbed and brain spiked. For the same reason, the "sashimi boats" have foam or rubber pads on their decks.

Normally, they "should" insert it right after spiking. I think the order is more or less like this:
Club fish on the side of the boat, land it, brain spike, cut arteries behind pectoral fins, insert wire/mono. Then gut and remove head and freeze instantly. That's how the sashimi fish buyers ideally want it.
I think they even have some hollow brain spikes that can guide the mono into the front end of the spine while the head is still attached. Sometimes, they just cut a coneshaped hole in the front of the head.
Old 06-09-2017, 01:06 PM #14
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Dan, I think that was wonderfully put. Sharky waters your first thought is to get the fish out of the water. Being outside your home turf your first thought is keeping your captain and crew happy by not rocking the boat.

I get blown away by those sashimi guys. The care they take in handling is impressive. To top it off they do it in record timing. I was semi-recently watching a sashimi market documentary. A single fish can go for an ass ton. That one was cool to watch.
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