Tuna

Bluefin tuna are often characterized into four size groups; young school tuna less than 28 inches in length and 14 pounds in weight, school tuna 28 to 56 inches in length and weighing 14 to 134 pounds, medium tuna 57 to 76 inches and weighing 135 to 309 pounds, and giant tuna greater than 76 inches and weighing more than 309 pounds. Tuna on the Atlantic coast runs considerably larger than those found on the west coast or in the Mediterranean Sea. Atlantic giants may reach length greater than 10 feet and can weigh well over 1,000 pounds.
Many anglers prefer the stand-up rods and a 6/0 reel spooled with up to 80 pound test line. Line preference is generally dacron. These rods are shorter and easier to use than trolling rods. A variety of artificial lures including diamond jigs, spoons, leadheaded tuna feathers, plastic squids, multi squid rigs, daisy chains and kona or jet heads can be used. Live bait fishing is often accomplished by chunking. This method consists of first dropping chum and pieces of fish over the side at frequent intervals. After a few minutes, whole fish such as butterfish are placed on a 4/0 to 8/0 hook and dropped over the side into the chum slick.
Giant tuna are rarely retained for home consumption due to their extremely high value in the Japanese market. However, anglers often keep small tuna for the table. Once landed, tuna need immediate attention if their light flavor is to be fully retained. Tuna should be bled immediately upon capture. Gut and chill the fish as soon as possible. Later the tuna can be fillets, steaked and rinsed to flush out any remaining blood.

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