It was a crap load of fish. We gave the crew some swordfish steaks, and a half loin of a Bigeye because they are so good fresh. We spent 2 evenings skinning the tuna (leave skin on until cook or freeze) and vacuum sealing all the fish in 1-2lb packages. I gave away probably 40lbs of fish to family & friends, and last Wednesday we put on a spread for the wives and a couple of neighbors: Bigeye tuna rolls, Bigeye Nigiri, Bigeye ginger sushi, grilled swordfish, fried pollack (actually was pretty good), pan seared Mahi, and my favorite, Golden Tilefish ceviche. That being said, I had 2 shares of fish with my daughter, and froze probably 120lbs. Luckily I have 2 big freezers, and do several trips to camp in the fall with the guys that love my cooking. I am "guiding" a moose hunt in October for a friend and his daughter, and can't wait to see their face when I pull out Bigeye sushi in the middle of the Allagash If anyone has the chance to try Bigeye Tuna, do not turn it down. In every market and sushi place they sell yellowfin, or import blackfin. Bigeye is the closet thing to a fatty Bluefin, and the meat tastes like butter. That's the end of fishing until ice fishing for me, now it's time to shoot tasty critters.
