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INFO Byproduct Fishery Assessment Report Issue No; 4; Issue Date; Apr 14 FISHERY BYPRODUCT REPORT INFO GLOBAL STANDARD FOR RESPONSIBLE SUPPLY OF FISHMAN AND FISH OIL FISHERY Byproduct: Big eye tuna
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Before filling out bigeye tuna, ensure that the fish is properly cleaned and gutted.
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Begin by applying a generous amount of seasoning to the inside cavity of the fish, ensuring it is evenly distributed.
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Next, stuff the cavity with a mixture of aromatic herbs and spices, such as thyme, garlic, and lemon slices.
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Secure the opening of the fish by using butcher's twine or toothpicks to hold it together.
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Preheat the grill or oven to the recommended temperature for cooking fish.
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Place the bigeye tuna on a greased baking sheet or grill grate and carefully insert a meat thermometer into the thickest part of the fish.
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Cook the bigeye tuna until the internal temperature reaches 145°F (63°C), ensuring that the flesh is opaque and flakes easily with a fork.
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Once cooked, remove the bigeye tuna from the heat source and allow it to rest for a few minutes before serving.

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Bigeye tuna Thunnus obesus is a species of tuna known for its large eyes and deep red flesh, commonly used in sushi and sashimi dishes.
Fishermen, seafood distributors, and seafood retailers are required to file reports for bigeye tuna Thunnus obesus.
The report for bigeye tuna Thunnus obesus typically requires information such as catch location, weight, date of catch, and fishing method used.
The purpose of reporting on bigeye tuna Thunnus obesus is to monitor the population levels and ensure sustainable fishing practices.
Information such as catch location, weight, date of catch, and fishing method used must be reported on bigeye tuna Thunnus obesus.
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