3 Things to Know About Removing Tuna Bloodline

The bloodline is the only part you need to remove The dark red strip running through the center of tuna is what causes fishy or metallic taste. Trim it out with a small knife, focusing on the darkest red portion.

Start with a sharp, long knife and keep the fish on ice Use a boning or filleting knife. Scale and gut the fish if needed, then fillet by cutting behind the gills and running the knife along the backbone.

For steaks, slice the fillet crosswise Leave the fillet whole and cut perpendicular to the spine into 1-inch thick pieces. The rest of the meat is clean and ready to use.