Bluefin are mainly used for sashimi, so they are bled, gutted and refrigerated as soon as they are brought on board. The boats stay at sea for a week to ten days.
由於黑鮪主要供作生魚片食用，為保持魚肉鮮度生猛，黑鮪一上船，即刻進行放血、清除內臟，加以冷藏，漁船出海作業多半在一個禮拜至十天。