In general I always bleed out my fish asap, I usually cut the gills first and when the blood is done pumping I cut out the heart, gills, kidney and other organs. If you can make a saltwater slurry in your cooler it works best, throw ice and salt water in it and soak the fish, it will be firmer than when you shot it when you get it to shore. Cut out all the red pieces of meat, that has the blood in it and gives it the fishy taste. I usually use this recipe for bonita, tuna, yellowtail and even white seabass when I don't have any of the other stuff above. If you are using seabass don't use the stomach portion, it has worms!
Oaks Poke Recipe
2 lbs tuna/bonita/yellowtail
1 teaspoon grated ginger
1/2 whole garlic clove
1/2 cup brown sugar
2/3 cup soy sauce
1/4 cup oyster sauce
2 tsp sesame oil
syrachia rooster sauce to taste
1/2 cup of seaweed, I usually buy the green flat stringy stuff at the korean market
6 green onions, diced
1 small red onion, julienne cut
First combine the soy sauce, oyster sauce, sesame oil, and brown sugar and mix well. Then add the garlic, ginger and remix.
Add the fish cubes and stir well. Add ogo seaweed if you can find it, if you can't find any seaweed you can use furikake spice or even dried nori. Then add rooster sauce to taste. Finally add the green and red onions. Serve with a hot bed of white rice. I usually don’t like poke but man once I tweeked the recipe I love it this way.
