* * * * FULLTHROTLLE Fishing * * * *

YELLOWFIN TUNA (Thunnus albacares) Yellowfin tuna have a muscular, streamlined body and, like all tuna, are extremely fast swimmers. They are colored with metallic, dark blue on the back and upper sides, changing to yellow and silver on the belly. The dorsal and anal fins, and finlets are bright yellow. Yellowfin tuna, particularly young fish, usually school below the surface but over deep water, often several hundred feet. They avoid depths because of their intolerance for low concentrations of oxygen.

IGFA All Tackle Record Weight: M-37kg (80lb) 176.35kg (388lb 12oz) Isla Benedicto, Revillagigedo Islands, Mexico 04/01/1977 Curt Wiesenhutter

Typical Range: Yellowfin tuna are a highly migratory species found worldwide in warm, temperate waters and prefers to swim in deep, oceanic waters in search of food. These bodies of water include all three warm oceans, the Pacific, Atlantic and Indian, and all warm seas except the Mediterranean.

Common Tackle:Trolling tackle for large tuna other than giants usually involves 50- and 80-pound outfits with 3/0 to 6/0 circle hooks. That gear may be too heavy for the average catch, but most anglers want to be ready for the occasional large yellowfin.

Common Fishing Method: Trolling rigged live or dead baits or lures at speeds of 6 to 8 knots or more. Some lures should always be placed in the whitewater very close to the boat and pinned down to stay there. Feathers and cedar jigs are ideal for that purpose. Chumming is a popular method of attracting tuna in many areas. In some cases it's accomplished with ground-up fish that forms a slick. Tuna seem to be more attracted to meat than scent, however, so chunking with pieces of baitfish tends to be more effective. When chunking, don not get carried away. Throw a few chunks in and give them some time to drift away before tossing in a few more. The idea is to work the chunks into a long snack train leading right up to your baits. When you see tuna start to pop at the surface throw out a few live pilchards. Live chumming is particularly effective. The stand-up technique for large tuna works best with a short stroke, raising the rod only a few inches to gain line rather than lifting it overhead. The idea is to keep the tuna's head up and coming steadily, whereas the long stroke allows the tuna to get his head down no matter how fast the angler thinks he's reeling. Mastering the short-stroke technique can change excruciatingly long, painful battles with tuna into relatively short pleasant ones. It is all about the technique.

Common Baits: Yellowfin have a voracious appetitie for the finer foods, from smaller members of it's own species to anchovy, shrimp, squid, krill and crustaceans. The fish are taken most often during fast trolling using cube bait or live fish such as pilchards, mullet, herrings, sauries or other similar small baitfish in a chum slick. Trolling lures, cedar plugs, feathers or rigged baits works well. Swimming baits such as Rapalas are the mainstay for yellowfin tuna in some parts of the world. Green mackerel and red/white color combinations are the best. The bigger fish will take trolled surface lures such as Pakula's and smaller types such as the Cockroach, Mouse and Uzi. Bibless lures are also a good choice.

Preferred Temperature: Lower Avoidance: 64, Upper Avoidance: 82, Optimum: 66-78

Recipes:

Spice Crusted Yellowfin Tuna with Yellow Bell Pepper Sauce

Serves 4

Yellow Bell Pepper Sauce
3 tablespoons peanut oil
1/4 teaspoon turmeric
1½ tablespoons brown mustard seed
pinch of salt
2 small yellow bell peppers, seeded and chopped
1/2 cup water

Spice Crust
1/4 teaspoon turmeric
2 tablespoons split black lentils
1½ teaspoons whole coriander
1 tablespoon sesame seeds
1 tablespoon whole cumin
5 dried cayenne peppers, stem removed

Yellowfin Tuna
four 8-ounce blocks of sashimi-grade yellowfin tuna
1 tablespoon peanut oil
1 tablespoon clarified butter

To make the spice crust mixture: In a nonstick skillet or sauté pan, heat the ingredients over medium-high heat until they become fragrant, about 30 seconds. Let cool, then grind into a powder in a food processor or spice mill.

To prepare the tuna: Rub the spice mixture onto all exposed surfaces of the tuna. Heat the oil in a large skillet or sauté pan over medium-high heat until it ripples. Add the tuna, being sure the pieces do not touch in the pan, and sear for 20 seconds. Turn with a spatula and sear on the other side for 20 to 30 seconds. Press the tuna with the spatula as it cooks to shape it into attractive servings. Add the butter and sear the edges. Total cooking time is about 5 minutes. Remove to a plate and cover loosely with plastic wrap; chill for several hours.

To make the pepper sauce: Heat the oil in a medium skillet or sauté pan over medium-high heat and add the turmeric, mustard seeds and a pinch of salt. Sauté, moving the pan to blend, for 20 to 30 seconds, until the spices are fragrant. Reduce the heat to medium and add the peppers. Sauté until softened, but not browned, about 3 minutes. Remove from heat and place in a blender or food processor. Add the water and purée. Strain through a fine-meshed sieve. Put in a small bowl and keep warm.

To serve: Coat the centers of the plates with yellow bell pepper sauce. Place a spinach mold at one side of the sauce on each plate and lift off the molds. Slice the tuna pieces in half, and place on the sauce next to the spinach.