Harvesting Giants: Filling your Freezer with New England's Recreational Giant Tuna Quota

A Giant Bluefin Tuna on Stellwagen Bank

As April approaches, I am extremely excited to start filling my chest freezer again. Thanks to a recent fish fry, my freezer is out of fish, and while I cannot wait to fill it with haddock, black sea bass, fluke, and squid, I have an even greater plan later in the season: harvesting a Giant Bluefin Tuna. 

Giant Bluefin Tuna have gained global notoriety due to their desirability in sushi restaurants and popular culture, with shows like Wicked Tuna being broadcast widely. Bluefin Tuna have been a staple of the New England commercial fishing industry for as long as rods and reels have been big enough to catch them. Before that, the Romans and Greeks trapped them using the "mattanze" method for centuries during their migration to the Mediterranean. However, at the turn of the 20th century, increasing demand for canned tuna and sushi in Japan drove the commercial industry through the roof, causing Bluefin Tuna stocks to suffer dramatically. 

To protect the species, strict quotas now regulate the industry. With the evolution of technology, we have a much better understanding of Bluefin Tuna populations and how to protect them. The National Oceanic and Atmospheric Administration (NOAA) now oversees all regulations and quotas on Bluefin Tuna. To target them commercially or recreationally, an HMS (Highly Migratory Species) permit is required from NOAA. Thanks to electronic reporting, NOAA keeps these quotas highly up to date and can close them before overharvesting occurs. 

Recreational Giant Bluefin Tuna Fishery 

One of these recreational quotas applies to 73-inch or greater Bluefin Tuna under the HMS Angling Permit. This fishery is divided into three separate quotas: one in Southern New England, one in the Gulf of Maine, and one in the Gulf of Mexico. This quota allows recreational anglers to harvest one giant per year. While many view this as a trophy fishery or tournament exemption, I see it as a way to fill the freezer. 

A Rec Giant that was revived and released

As someone who cannot hunt or fish as much as I’d like, I prioritize opportunities to put the most meat in the freezer at once. Giant Bluefin Tuna offer the perfect opportunity. On the conservative side, a Bluefin yields about 50% of its weight in edible steaks. This means even a mid-sized 70–80-inch fish can yield around 100 pounds of meat from a single day of fishing. Larger fish dramatically increase that yield. Proper care also enhances both the quality and quantity of the meat. 

How to Properly Care for Your Tuna 

If you manage to catch a Bluefin, the first priority is stopping the spread of lactic acid within the fish’s body. Bluefin are pure muscle and fat, designed for powerful, prolonged fights. However, they fight so hard that they can ruin their own meat. The longer the fight, the more important it is to properly dispatch, bleed, and cool the fish. 

Dispatching & Bleeding the Tuna 

If the fish is still alive when brought aboard, it must be killed safely and efficiently. There are several methods, all of which involve bleeding the fish immediately: 

Spiking the brain: Using a spike or knife, insert it between the eyes or behind the pectoral fins for a quick kill. 

• Gill puncture and tow-bleeding: In an ideal scenario, you tail-rope the tuna, puncture its gills, and drag it behind the boat. This method, while not the fastest of most humane, bleeds the fish out safely and minimizes stress. 

A Bluefin Tuna is incredibly strong—even after being landed. Do not position yourself between the tuna and a hard surface, as thrashing can cause serious injury. 

Processing the Fish 

Once the fish is dead and bled, the next step is cooling it down immediately: 

• Remove the head: Using a Sawzall with a fresh blade, make a clean cut at an angle behind the pectoral fins. 

• Remove internal organs: This helps further cool the fish and prevents spoilage. 

• Pack the body cavity with ice: This is the most important step—if you don’t have enough ice, don’t bother killing the fish. 

• Wrap the fish in a fish blanket or bag: This keeps it cool on the trip back. If using a makeshift option (e.g., a comforter), ensure you constantly wet it to maintain temperature. 

Breaking Down the Tuna 

Once back at the dock (or launch), begin filleting the tuna: 

• Remove the belly (Otoro – the fattiest meat): Slice along the natural seam between the belly and body. 

• Remove the dorsal loins (Akami – lean meat): Cut along the spine from head to tail, removing the top backstraps. 

• Remove the ventral loins (Chutoro – medium-fatty meat): Lay the tuna belly-down and separate the lower loin from the ribs. 

• Remove the skin and trim excess tissue: Discard bloodlines, sinew, and lactic acid-burnt areas. 

• Portion and vacuum-seal: This prevents freezer burn and preserves quality. 

I often save tuna scraps to make tartare and spicy tuna dip—waste nothing! 

Stiff Blade Bubba Blade knife

Why Kill a Giant? 

Some anglers prefer targeting smaller (27–73 inch) Bluefin because they require less gear and are easier to clean. However, from a meat-harvesting perspective: 

• It takes three to four smaller tuna to match the yield of one giant. 

• Multiple trips = more costs, more time, and more fish removed from the stock. 

• HMS permits apply to the vessel, not the individual—your crew will also want their share. 

If you hook a giant, you might as well make the most of it. Especially considering that release mortality rates for large tuna are under scrutiny—ongoing studies from the University of Maine suggest that long fights significantly reduce survival chances upon release. Smaller tuna tend to recover better post-release, so allowing them to grow into giants ensures a healthy future stock. 

For licensing and gear consultation, contact our team of outfitters! 

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