Matt Moyer is both a local chef and fisherman and in this video he is demonstrating how to fillet fresh yellowfin tuna, utilizing all of the fish including the tuna loins, cheeks, and collars.
“There is nothing like a sea-side tuna sear on some fresh, locally caught SoCal yellowfin tuna,” says Matt Moyer, Executive Chef of La Jolla Country Club. “I’m also the team captain of the Ballast Point Fishing Team and we’ve been loving the fresh tuna being caught this season in SoCal. Here is how I like to clean a yellowfin, utilizing all of the fish. A sharp knife is the key to making short work of it, but a pair of scissors can also be helpful when removing the very tasty tuna collars which I will sear on this hot grill.”
The Gerber Controller Fillet Knife is offered in three blade lengths to match your type of fishing: 6″, 8″,& 10″.
Gerber Controller knives come in three sizes to match whatever fishing cleaning job you have at hand. The grip is comfortable and designed to allow your fingers to steer the blade using the pressure fins molded into the handle. The business end of a Gerber fillet knife is crucial, and the ability to re-sharpen on the go is very important to all anglers. Gerber engineers decided on a stainless blade made from 9Cr steel, selected specifically for its toughness, corrosion resistance, and edge retention. The blade is also mirrored polished for added protection and easy cleaning. Of course, the Controller fillet knives feature a full tang construction for balance and durability.
“Utilizing all of the tuna is important to me,” says Matt. “I like a pair of scissors, like Gerber’s Neat Freak, to help remove the collars from the tuna where there is still a ton of meat and flavor. You can even clean the “cheeks” of the tuna, especially on a larger one, for some sushi-grade meat.”
