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Bluefin tuna fishing season suspended in Gibraltar
The temporary closure will remain in effect until 6 August when the season will reopen for anglers
Gibraltar
Friday, 4 July 2025, 12:15
The Rock's department of the environment announced that the bluefin tuna open season is now suspended from 1 July 2025.
The temporary closure will remain in effect until 6 August, 2025, when the season will reopen for anglers.
During the closed season, the capture and landing of any bluefin tuna is strictly prohibited.
Thursday, January 30, 2025
June 11, 2024
Outcry grows over questionable “vitamin tuna” treatment process
The
increasingly common process is used to make low-grade tuna appear to be
of a higher quality through a mixture of chemicals and gas treatments
that often go unlabeled.
A whistleblower video sent to SeafoodSource showing the vitamin tuna manufacturing process.
Yellowfin and bigeye tuna steaks and loins sold across the United States – and likely Europe and other markets –
are increasingly probable to be tainted with unlisted ingredients,
including citric acid, beet extract, and sodium, according to three
global seafood executives.
Up to 60 percent of yellowfin tuna steaks exported from Vietnam undergo a process through which they are
injected with a saline solution and then bathed in a mixture of beet
juice, paprika, and additives like sodium ascorbate and ascorbic acid.
After this, they are treated with carbon monoxide or a tasteless, or
clear, smoke. The process vastly improves the coloration of
lower-grade tuna and gives the product an added water weight that can
increase its value by 15 to 20 percent, the executives said.
“More
and more, it's becoming common practice, specifically for companies
using lower-grade raw material like purse-seine tuna,” Sea Delight
President Cesar Bencosme told SeafoodSource. “As far as we’re aware,
none of these ingredients are illegal to use; you just need to declare
it on the label. That’s not really being done. We strongly recommend end
users add sodium, nitrate, and citric acid to their internal testing
protocol for tuna items."
Bencosme said Sea
Delight, a major importer of frozen and fresh tuna based in Coral
Springs, Florida, U.S.A., has raised the issue publicly because the
company has an obligation of transparency to uphold.
“I would even say even some of the smaller
importers might not even know they're getting tuna treated with citric
acid since they don't have the ability to go overseas and get more
information or know what their suppliers are doing,” Bencosme said.
“It’s about being transparent. If you're going to do something like
this, sell it for what it is.”
Miami,
Florida, U.S.A.-based importer Seafarers is also speaking out about
what it has termed “dishonest methods” that mask low-grade tuna “with a
concoction of chemical compounds and gas treatments.”
“It's
critical to distinguish between legitimate processes that preserve the
authenticity of high-quality tuna and the alarming practice of treating
subpar frozen tuna,” the company said in a statement. “Shockingly, our
team in Vietnam has witnessed how various suppliers are engaging in a
disturbing process involving soaking inferior thawed tuna in a mixture
comprising sodium ascorbate, ascorbic acid, sodium tripolyphosphate
(STPP), and sodium bicarbonate. These additives play a crucial role in
increasing the weight of the tuna while maintaining desired moisture
levels, resulting in a substantial net weight increase ranging from 12
percent to 18 percent, varying across different processing facilities.”
Moreover,
according to Seafarers – which is one of the largest American importers
of tuna – color additives like PROVIV 1200 containing beet juice
concentration, salt, and paprika oleoresin, are employed to artificially
enhance the appearance of these lower-quality tuna loins, misleading
consumers into believing they are purchasing higher-grade products.
“The
repercussions of these practices are dire. Despite a 41 percent drop in
tuna exports to the U.S. during the first nine months of 2023, these
misrepresented products are flooding the market, disrupting prices, and
misleading consumers about the actual quality of the tuna they're
purchasing," Seafarers said.
Seafarers President
Willy Rosell said his biggest concern regarding what has become known
as “vitamin tuna” for its use of ascorbic acid, or vitamin C, is that
the safety and suitability of these products for human consumption
remain in question.
“Consumers aren’t
being told what’s in their tuna; even we don’t know what’s in it, and
we’ve done lab testing,” Rosell told SeafoodSource. “People with
allergies or who don’t want all that extra sodium are not being told
that’s what they’re consuming. Besides that, it tastes very strange. I’m
worried it’s going to hurt the reputation of tuna in the marketplace.”
Sea
Delight said it’s mostly Vietnamese processors who are exporting
“vitamin tuna,” estimating more than 25 percent of all yellowfin tuna
exported from Vietnam has gone through the process. Because it can
“easily equal 15 to 20 percent extra value” on every case due to the
added water content, Indonesian, Thai, and Malaysian exporters are also
beginning to adopt the practice, Bencosme said.
“If
I'm buying something at USD 4.50 [EUR 4.18], my competitors who are
buying the ‘vitamin tuna’ might be paying USD 0.50 to USD 0.60 [EUR 0.46
to EUR 0.56] less for that same shave cut,” he said.
Rosell
said the tests Seafarers has conducted on “vitamin tuna” samples show
16 to 18 percent of its total weight comprises water and other
additives.
“It’s pricing the
companies doing the right thing out of the market,” he said. “On top of
that, they’re using tuna of very questionable quality. It’s very
blackish in color; it looks like it was in a bad cooler on a boat for 20
days.”
Rosell said the vitamin tuna
began infiltrating the market around 12 to 14 months ago, and since
then, prices for frozen yellowfin tuna loins and steaks from Vietnam
have come down to around USD 2.50 [EUR 2.32] per pound. But, Seafarers
refuses to accept the vitamin tuna and pays USD 4.00 to USD 5.00 [EUR
3.72 to EUR 4.65] per pound.
“I'm worried for
our company because our customers are seeing tuna for a lot cheaper than
we offer it; eventually, we’re going to lose business due to this,” he
said.
The senior executive of a
Vietnamese tuna exporter is also worried about the future of her
business. Yen Nguyen, an overseas manager for Hong Ngoc Seafood, said
the process was pioneered around five years ago.
“We
noticed a difference in the tuna; we could taste and smell something
different. The color was pretty good, but the taste and texture was not
there,” she said. “It was clear that something bad was going on, but we
didn’t want to say anything until we did tests to prove [it].”
The
company ran extensive tests over three years and posed as a European
buyer, making inquiries to other Vietnamese tuna exporters about their
processes. Over three years, Hong Ngoc was able to identify most of the
additives, and through experimentation, it found the combination of
citric acid, beet juice, and CO treatment – which is legal in the U.S.
if labeled but illegal to sell in Europe – gives even bad-quality tuna a
vibrant red coloration.
Nguyen estimates 60 percent of tuna exported from Vietnam and other countries now undergoes the vitamin treatment.
“Most
importers just don't know about it,” she said. “But now, a lot of
importers ignore the problem. They must know about it because it is so
widespread, and word is out [about it].”
Nearly
all tuna exporters have adopted the process, some reluctantly, because
it’s what they need to do to remain competitive, Nguyen said.
“Of
course on the business side, they want and need to have a profit, so
they do what the customer wants,” she said. “We choose the harder way
[of not doing it], and I sleep better at night, but it is making it
really difficult for our company. I am afraid the whole tuna industry is
turning in this bad direction.”
Sign up NOW for the 2023 Yellowtail Shoot-Out in San Diego, CA. The largest one day fishing Tournament. Largest Prizes and biggest Raffle. - Yellowtail Shoot-Out Link
Try this great recipe from Hellmann's® or Best Foods® Real Mayonnaise.
I made it last week using some Yellowfin tuna I had leftover from the weekend BBQ, It was GREAT.
INGREDIENTS
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
1 Tbsp. prepared wasabi
2 cans (5 oz. ea.) solid white albacore tuna in water, drained. Or try your BlueFin or Yellowfin Tuna. ( Smoked or leftover Grilled. Fresh caught from fishermen or buddies.
1/4 cup sliced green onions
1/4 cup chopped celery
2 tsp. soy sauce
4 ciabatta rolls, split
1 cup sliced seedless cucumber
Combine 1/4 cup
Hellmann's® or Best Foods® Real Mayonnaise with wasabi in small bowl;
set aside. Combine tuna, green onions, celery, soy sauce and remaining
1/4 cup Mayonnaise in medium bowl.
Evenly spread wasabi mayonnaise on rolls. Evenly top roll bottoms with tuna salad, then cucumbers and roll tops.
Southern California is known for its beautiful beaches, perfect weather, and great fishing opportunities. One of the most popular types of fishing in the region is surface iron fishing. This technique involves casting a lure called a "surface iron" or "iron" across the water's surface and reeling it in quickly to mimic the movement of a fleeing baitfish. It's an exciting and challenging way to catch a wide variety of game fish, including yellowtail, bonito, barracuda, and even tuna.
If you're looking to try your hand at surface iron fishing in Southern California, you'll need a good-quality iron jig. O.C.T. Jigs are some of the best on the market, with a reputation for attracting bites and holding up to the rigors of this style of fishing. These jigs are handcrafted in Southern California using high-quality materials, and they come in a range of colors and sizes to match the local baitfish.
Blue Pacific Tackle is another great place to find quality jigs and other fishing tackle in Southern California. Alternatively, check OneCoolTuna.com for a list of other So Cal retailers.
In summary, if you want to try surface iron fishing in Southern California, you need a good-quality iron jig. O.C.T. Jigs and Blue Pacific Tackle are two of the best options available, with a wide selection of jigs and other tackle. O.C.T. Jigs are particularly well-regarded for their quality and effectiveness. Good luck out on the water, and happy fishing!
Keywords: Southern California, surface iron fishing, O.C.T. Jigs, Blue Pacific Tackle, game fish, yellowtail, bonito, barracuda, tuna, iron jig, fishing tackle, handcrafted, high-quality materials, So Cal retailers.
A monster tuna was recently boated in North Carolina. Captain John
Cruise and his crew, including Zack Foster and Aaron Burr, caught a
900-pound bluefin tuna with live bait on December 2. The team of three
anglers took turns reeling it in so it doesn’t qualify as the new state
record, but by size, it’s the biggest catch ever recorded in the state.
It took 5.5 hours for the anglers to reel the big fish in. “I knew it was a giant of a fish, and we were headed for an epic battle
when the tuna made a sizzling run of about 600 yards,” Cruise, a retired
Marine Corps officer, told Carolina Coast Online. “There was almost nothing we could do except stay in the fight, a down-and-dirty brawl with an immense fish.”
The “brawl,” which started in shallow water and ended several miles
offshore, cost the crew in gear. Two gaffs pulled out of the fish, the
130-pound-test braided fishing line broke, and a 1,500-pound harpoon
line frayed. But they still managed to boat the behemoth.
“We broke two hoists getting the fish inside the [boat],” Cruise
said. “But we finally dragged it in headfirst so only about a quarter of
the fish was hanging off the stern.”
They weighed the nearly half-ton tuna at New River Marina in Sneads Ferry, North Carolina, which posted photos and video of the catch on Facebook shortly after the crew arrived.
According to the Army Times,
the current North Carolina bluefin state record, held by retired Army
general Scott Chambers, stands at 877 pounds caught in March 2018. The IGFA bluefin world record belongs to Ken Fraser for a 1,496 tuna caught in Nova Scotia in 1979.
Officials in Rhode Island say they seized a 9.4-foot bluefin tuna from a Massachusetts charter boat that was illegally fishing.(Rhode Island Department of Environmental Management)
PROVIDENCE,
R. I. (Gray News) - Officials say they recently seized a giant tuna
from a boat that was illegally fishing in Rhode Island waters.
The Rhode Island Department of Environmental Management
said it recently seized a 9.4-foot bluefin tuna from a Massachusetts
charter boat as the captain didn’t have the required state commercial
fishing license.
According to the
department, the fish was taken after environmental officers determined
that the captain had paying clients on his vessel while fishing
commercially for giant bluefin tuna without a proper state license.
Officers said they escorted the boat back to port while spotting that the captain had a recently killed tuna onboard.
The
department said it sold the seized fish to a licensed dealer. The
captain was issued a criminal summons for the alleged violations with
the monies from the sold fish held in escrow.
Rhode
Island officials said giant bluefin tuna along the coast are an
indicator of a healthy ecosystem and environmental police officers are
committed to protecting them for the benefit of adequately licensed
fishermen who pursue these fish.
Copyright 2022 Gray Media Group, Inc. All rights reserved.
Boothbay Harbor Tuna Challenge returns with $30K first prize cash payout
BILL PEARSON
Fri, 09/02/2022 - 10:15am
Catching
a big tuna could mean catching a big prize. Pictured are past
participants Ben Lewis and Howard Brewer at Brown Bros. File photo
The
Boothbay Harbor Tuna Challenge returns Sept. 4-8 for the first time in
43 years. A captains’ meeting is Sept. 3. Pictured are past participants
from left, Steve Branch, Rusty Court and Michael Jarrett at Brown Bros.
File photo
The
Boothbay Tuna Challenge returns Sept. 3-8 with a $30,000 cash first
prize. Pictured are past participant Arno Rogers and an unidentified
fisherman at Blake's Boatyard. File photo
After
a four-decade hiatus, the Boothbay Harbor Tuna Challenge returns next
month with a big, big cash prize. On Sept. 3, up to 60 contestants
paying a $750 entry fee will convene at Carousel Marina for a captains’
meeting on the Sept. 4-8 event.
Whoever lands the heaviest tuna will win $30,000. And there are other
big cash prizes, as the challenge pays the five heaviest tuna catches.
Second place pays $15,000; third, $7,500; fourth, $3,500; and fifth,
$1,500. Carousel Marina’s new owners, the van deer Veens, are the
impetus behind the tuna challenge’s return. On June 3, the van der Veen
family bought Carousel Marina and Whale’s Tale pub, but the tuna
challenge’s return began even before the business changed hands.
In January, Jax van der Veen, who manages Carousel Marina, began
planning a community event to fill the void created by Fishermen’s
Festival’s loss. She researched popular coastal Maine events and
discovered the defunct Boothbay Harbor Tuna Tournament. She consulted
with her father, Mike van der Veen, about past challenges. This led her
to contact fishermen Dan Williams and Mark Brewer. This collaboration
led to an idea about creating a major tuna fishing event benefiting the
Fishermen’s Memorial. “We wanted to give something back to the community
as a business owner,” Jax van der Veen said. “Something that would
breathe new life into the community and benefit the public.”
As a non-profit organization, a board of directors was installed.
Boothbay Harbor Tuna Challenge directors include Williams, Brewer, Jax
and Michael van der Veen, Evan Hepburn, Russell Marinari, Kipp Farrin,
Nick Ripley, Michele Barter, Peter Ripley, Nick and Kristin Page, Nick
and Andrew Morley, John Shostak, Troy Lewis and Tom Clark.
Organizers hope to make a big splash with the event’s return. The
challenge has already filled over half the 60 slots with 42 entrants who
have paid the entry fee. “We’re looking at doing something really big.
This is the largest cash prize in Maine, and we expect contestants from
Fort Lauderdale, Florida to Maine,” Jax van deer Veen said.
Fishermen are restricted to fishing in waters in Zone 1A which runs
from the Massachusetts to the Canadian border. Hepburn expects the daily
weigh-ins will generate a tremendous amount of excitement. He predicts
some tuna will weight 800-900 pounds.“The idea is bringing fishing back
to Boothbay Harbor. Fish weighed at the marina will draw crowds to town
and generate revenue for many local businesses,” he said.
While the purse is a major draw, competition is also a driving
factor for entrants. Williams fished in Boothbay Harbor Tuna Challenges
in the 1970s. He is excited about the tournament’s return and about
competing against other skilled fishermen and giant tunas. “This is not
just about the money. It’s about competition,” he said. “You don’t
realize what it takes to catch a fish like this. It’s a magnificent
fight.”
Brewer is also a tuna fisherman. He described catching a large tuna
as an epic struggle. “I’ve hunted deer and moose, but there is nothing
like catching a tuna,” he said. “It’s the toughest struggle I’ve ever
come up against. The tuna gives one helluva fight. It’s truly man versus
nature,” Brewer said.
There is another tournament for younger fishermen. Mackerel Mania on
Sept. 3 will have no entrance fee, but will provide prizes and every
participant gets a T-shirt. The Boothbay Harbor Tuna Challenge has
several local sponsors: Pat Farrin & Sons, Pinkham Gourmet Market,
Harold W. Bishop Agency, Atlantic Edge Lobster and BACC Inc.
Jax van der Veen says more sponsors are welcome.
Brewer said the tuna challenges’s return wouldn’t have happened
without the van der Veens. “It’s all very exciting, and we have a good
plan, but none of this would’ve happened without the van der Veens,” he
said.
On Sept. 9, there will be an end of the tournament banquet and
lobster bake. The winner receives the $30,000 prize money and a trophy
to keep for a year. The banquet is from 1 to 9 p.m. at Carousel Marina.
The public is welcome. Tickets are $75 apiece.
For more information, visit the website, boothbayharbortunachallenge.com
San Diego has become a world renowned fishing destination for Bluefin
over the past 10 years. As a centennial event, Bluefin migrations
shifted around 2015, bringing a bulk of the Pacific biomass within day
range of the California coast during the summer months. San Diego has
been the epicenter of West Coast Bluefin fishing with fish being caught
exceeding 300lbs. Amazing topwater displays have become common with
massive foam spots of tuna attracting jig oriented anglers from all
over. With such large fish being caught, a common concern is ensuring
all the fish gets eaten. People are amazed at the amount of tuna loin
they leave with following a successful tuna trip. It is no secret that
Bluefin taste delicious. They are rich in flavor, buttery when served
raw, and amazing seared.
Ingredients
4 - Infinity
Bluefin or Yellowfin Tuna Loin
Instant Sticky Rice (Tamaki Gold Recommended)
Jalapeño
Avocado
Spicy Chili Crisp
Avocado
Cilantro
Soy Sauce
Lemon
Water
Preparation
Pat Tuna dry of all excess moisture.
Slice Tuna 1/4 inch thick and trim to 1 inch long.
Cook instant sticky rice according to package instructions.
Let rice cool.
Slice lemons and jalapeños.
Dice avocado and cilantro.
Mix 2 tbsp soy sauce with I tsp water in a bowl.
Squeeze one lemon slice into soy/water mix.
Take rice and mold into 1 1/2 inch long beds of rice.
Place sliced tuna on beds of rice.
Place jalepeno slice on one end of the tuna.
Squeeze desired amount of Hoisin sauce into Jalapeño slice.
Place desired amount of diced avocado on tuna.
Dollop Spicy Chili Crisp on top.
Spinkle panko breadcrumbs.
Garnish with chopped cilantro.
Lastly spoon soy mix lightly over each bowl and allow remaining to settle at the base of the plate or bowl.
Great Show - Wonderful Club and YouTube Channel. Watch all the great shows or join it live Mondays and Wed.
Wednesday, January 19, 2022
Join the latest and best Fishing Club in So Cal.. Join the a club with all the latest tools and tech for members. You Tube Video Meeting, On the Water seminars and in person events. MMFC - MAD MACKS FISHING CLUB. MMFC
Start with - Fishy Hour with Roman Twice a week Shows - Monday's and Wednesday. On You Tube
San Diego Fishing Talk Show. Salty Bay Bass Fishing with Roman and Brian. Grab a cold beverage and call in to be part of the conversation.
Check out my Bay Kayak Fishing Fishing Setup - https://www.youtube.com/watch?v=uS4Ew...
The Host Roman Castro is a get add to the So Cal. fishing community.
There have been yellowfin tuna reported as close as 25 miles from Point
Loma. Scores are up and down, but with a northern push in the current
and plenty of hurricane action down south, watch for improving
conditions. Yellowtail have been on the kelp paddies, the grade is
mixed- 5 to 25 pounds. Plenty of bluefin tuna around, but not many that
want to bite. The sandbass and calico fishing has been good from San
Diego to LA County. Get out this weekend and get the freezer filled up.
This site is for Anglers who love to fish. We will be posting stories and news about the fishing world. As well as product news and issues about fishing from around the world.
This is a Global site on fishing.. I hope you enjoy it..
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