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We started by filleting the red colored flesh and tossing all the meat in a cooler full of ice water. We let the fillets sit for several hours, a process called "bleeding the meat". This step is necessary, this is a very bloody fish and we think it is the key to enjoying your sushi.
After soaking in ice water a few hours we removed the meat then cut out the dark blood line down the middle of the fillets, cutting up and freezing the blood line meat for our next fishing trips bait. The keeper filets were the size of pork tenderloins with a reddish hue. Next we finely sliced some of the meat and enjoyed a little sushi - it was fantastic and tasted identical to high priced Tuna, no fishy taste or smell at all. The rest we threw back in the cooler to bleed some more.
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24 hours later, the water in the cooler was very bloody and the fillets had a whitish hue indicating the bleeding process was complete. Next we marinated the fillets for a few hours in a mixture of soy sauce, brown sugar, fresh chopped garlic, ginger, and pepper then grilled them for about 3 minutes each side. They were fantastic, not a piece left over.
