Who bleeds out there fish proir to boxing them?

[gsb]

Lick em fish! LMAO!

[fathernson]

I never catch any keepers so bleeding them isn't much of an issue. I sometimes lick them before throwing them back just to remember what fish tastes like.



Sent from my BlackBerry 9930 using Tapatalk

LOL!

[Texfish]

I sometimes lick them before throwing them back just to remember what fish tastes like.

[Gater]

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

Mullet is the only fish I would bleed prior to boxing it! Gater

[Swells]

The trick to Japanese fish preparation is to bleed them by the artery just behind the side fins and the gill plates. Then you stick a piece of something like stiff 40# mono and run it down its spine. On most fish the brain is a soft spot between the eyes in a soft spot just over that, lines up with the fish's spine and lateral line. This paralyzes the fish to relax the muscles. It is called something like "Ikejeme" by the Japanese, to be used for the highest grade of sushi.

You can serve very fresh Ikejeme treated fish and it is a world different from the taste of regular old fish. Even white meat fish like specks and flounder are better (at least according to the taste testers). Even fried in cornmeal, it seems better.

But the fish that benefit the most are larger oily or fatty fish, and especially sushi-grade tuna. It's a PITA to do all that for a dink fish. "Gilling" a fish does do some good but the heart is real close and you want the fish's heart to pump out all its blood before you ruin its heart muscle. Basically, you're just getting rid of histamine, where blood and enzymes break down in the meat and give is a gamey, urine like taste. Us good ole boys used to soak our fillets in a light solution of Tabasco Sauce to kill any gamey smell and taste. Some use milk.

To me, the trick is to never use much freshwater, and to keep fish off the meltwater from the ice because that ruins it. You'll get better meat by not using much tapwater while cleaning too. For trout and Spanish Mackerel, you can ruin it by leaving it on the water too long. If you want to bleed them I use a box knife cutter right behind the gill and side fin and make sure some blood is coming out good. Zip-zip, very small cut where you're going to take the meat off the bone anyway, and you're done.

[JT]

Fvvck the japanese method....i watched the history channel 2 nights ago about Pearl Harbor and it still pisses me off.

And thats stupid **** about bleeding a trout or redfish, Dayem Muddskipper..We need to go drink a beer or two and YOU need to get over this crAP.

[Swells]

Howdy sir you don't have to blow up about it, and I just had some information. Last I checked, the Japs are our allies and we have thousands of military personnel over in places like Okinawa. You never quick-killed a nice big fish and bled it before?

[corndog]

My ol buddy marsh rat slits their throats and puts em on a stringer then hangs em off the side of the boat. He says it make the meat white as ever. I just always forget to do it. Hes a man of few words or gadgets!!