Who bleeds out there fish proir to boxing them?

[Robalo]

I almost died from a fish in 1992, so I believe more in revenge than fish as a food source. Payback is my motto. Die fish Die! I still have a nice surgical scar and Lymphedema for the rest of my life-they deserve what I give em!! If bleeding em makes em suffer more, I may start doing that.

[Rollo]

Jealousy can be a fugly thing!!

It's no fun filleting some cold, dead fish-that'd be like having sex with Michelle Obama.

That picture made me throw up in my mouth!Gack!

[Robalo]

Jealousy can be a fugly thing!!

It's no fun filleting some cold, dead fish-that'd be like having sex with Michelle Obama.

[JT]

the sight of blood smells like victory????.....straight from the yogi berra graduate school.

we keep this up Muddskipper and we'll get banned from the door prize selection next june at his tournament

[Muddskipper]

I fillet em while they are alive-I like the sight of blood in the morning-it smells like Victory!!

Yea... that gafftop blood takes a certain kind of fisherman

[Robalo]

I fillet em while they are alive-I like the sight of blood in the morning-it smells like Victory!!

[Gilbert]

I'm fixing to start gut and gilling my trout and flounder . Reds can be bled by poking your finger in the soft spot behind the side fins . They bleed real good . The redfish tip was given to me by Overkill and Smooth Move .

reds are the only ones I bleed and I do it the way you just said. punch your finger behind the fin. I never thought it was necessary on trout though.

[Muddskipper]

So I have been on this kick, breaking the gills of my fish prior to puting them in the ice chest.

When you fillet them the meat looks so much better and I swear they taste better too ...

I follow the Japanese style of what they do with Tuna for sushi .... great care is given to the fish once it comes on board

Simply break a gill on both sides of the fish once you decide to keep it .... and toss it in the box ...

NOTE: Reds are a little tougher but when you fillet them you get little to no blood on the meat

It easily done with Specs and flounder with your finger