Might not have been a million. Not sure of the number but it was out of Venice and it was the first of the japanese new year. The one this year was such a big deal because it was caught out of Japan so the bidding went higher.

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Posted by lsufan112001

sportsmans paradise

Member since Oct 2006

10679 posts

Posted on 4/5/13 at 11:13 am to OhFace55

what is the going price for yellowfin in LA, if there is a worthy market?..

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Posted by OhFace55

Baton Rouge

Member since Sep 2007

7040 posts

Posted on 4/5/13 at 11:18 am to lsufan112001

There isn't a worthy market from what I understand. Gotta get a permit which is expensive and almost impossible to obtain and then the only time they are valuable is for like 2-3 months out of the year. And then they are hard to find during that time. Apso, I believe every person on the boat has to have the permit.

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Posted by JasonL79

Member since Jan 2010

6397 posts

Posted on 4/5/13 at 11:30 am to lsufan112001

quote:
what is the going price for yellowfin in LA, if there is a worthy market?..

Depends on the grade(color of the meat) of the fish and where the market is at the time.

#1 (bright translucent cherry red)= $5-$7/lb
#2 (little pinker than #1 and a little more opaque)= $3-$5/lb
#3 (light pink to white to even some brown)= $.50-$1.00/lb

Most rod n reel caught fish will be in between a #2 and a #3 which depends on how you take care of it. I've seen a bunch of recreational/charter fisherman try to sell tuna when we were in the business and get upset they couldn't get top dollar for their tuna. It really depends on the grade and the meat color.

Commercial boats catch tuna on longlines which tax the fish way less than a rod n reel then immediately when it hits the deck(while still alive and kicking), the head is cut off and it's gutted. Next it goes into a chill tank (with ice water and salt to make it even colder) to drop the internal temperature down as quickly as possible. After chilled sufficiently it's put down below in the ice hole and plenty of ice is stuffed inside(the cavity of the fish) and outside of the fish.

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