A slight metallic after taste when eaten with soy and wasabi. The smaller models don't seem to have this, so for the larger sizes I think it's better eaten as spicy tuna.
Such a clean job! Farout I should’ve seen this before I butchered mine today. Struggled so hard with a 84cm model, I got so tripped out by the scales behind the fin and along dorsal. Also definitely need to invest in a good pair of shears 😅 only got a fillet knife with me for my trip.
@@bradleyseeto thanks mate! Haha too many macs about these days defs can get some practice in. How are the global knives? Heard they’re are great bang for buck
Absolutely it was, ikejime first and then bleed by snipping the front of the gills, I try avoid cutting anywhere near the heart as you want that to keep pumping as much blood out as possible. Mac tuna is the bloodiest fish of them all.
