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How do you keep the meat from spoiling on big fish caught offshore such as Blue fin that are too big to fit in the ice box or cooler on most boats? How long will the meat stay good for if the fish is not put on ice right away? I have not had the opportunity in the past to catch large fish like this fishing in the Gulf of Mexico.
 

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You can do a few things first buy a large fish bag, you can core the fish out while your out there and pack it with the ice in the bag not opening it for the rest of the time as you can only take the one. If you do not put it on ice like your saying your chances of having a dent quality of fish is slim. A bluefins muscle will be warm to the touch from the fight and the ice needs to be on the fish quickly. If you cannot zip the bag wet beach towls and place them over the opening as well as any part of the fish that is exposed theis will give you a little bit of time. The bottom line is you have to prepare to catch a large fish before you ever leave the dock, you also might want to think about ending your trip as soon as it comes abord if their is any doubt that the fish will spoil before the days end.
 

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The other option is gutting and stuffing with ice and then laying the wet towels over the fish. Laying bags of ice on top will work as well. But like kapoc says a big body bag is the best way to go. If you dont have one, try and lay the fish into the fish box as much as possible and then pack ice around it. If nothing else it will keep the fish from sliding all over the place as you are running back.
 

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Good advice given so far. For the best possible piece of meat do what the commercial fisherman do. They gut their fish and since the fish can be on ice for days they take a slime knife and scrap the insides real good. Hard to explain in words. Go to youtube and look at "how to clean or gut large tuna". Plenty of videos to watch. Good luck.
 
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