24-Hour Gulf of Mexico Tuna SMASH with Joe VT Fishing (Catch, Clean, Cook)

The entire SORD Fishing Products team spent 24 hours on an overnight tuna fishing trip with @joevtfishing and Gulf of America Outfitters. We were fishing out of Fourchon, Louisana, which is the largest oil port in the entire United States. We ran over 110 miles fishing Tahiti, Ocean Blackhawk, and the Valaris drillship where we ended up catching 8 yellowfin tuna and more blackfin tuna than we could count. Once we got back to the docks from fishing, we processed the 500+ pounds of meat using our own SORD Fillet Knives and it helped to have a whole crew doing an assembly line when you have that much fish. We finished it off by feasting on some sushi when we got back into Santa Rosa Beach the next day, if you’ve ever wanted to learn how to make sushi… this is the best recipe below!

Steven’s Sushi Rice:
2 Cups of Nishiki Brand Sushi Rice
2.5 Cups of Water
3 Tablespoons of Granulated Sugar
4 Tablespoons of Rice Vinegar
1 Teaspoon of Salt

Bring the sushi rice to a boil, then turn to simmer and simmer for 20 minutes. While the rice is simmering, add the sugar, rice vinegar, and salt to a small saucepan and dilute the sugar and salt into the rice vinegar over low heat. When the rice is done cooking, move it to a big bowl and pour the vinegar concoction over the rice. Use a paper plate to fan the rice while you fold it to cool it off to just above room temperature. If you have a hair dryer, this tends to help it go a bit quicker! You can then use this rice for any kind of sushi or nigiri that your heart desires and you can even make poke bowls.

SORD Fillet Knives: https://www.sordfishingproducts.com/
Joe VT’s YouTube Channel:    / @joevtfishing  
Gulf of America Charters: https://goamericaoutfitters.com/