After the catch.

[castaway300]

I put the carcusses in a trash bag and then in the freezer until trash day.

DITTO

[Tiny]

Fillet and hopefully cook some that night, the carc's, I either put in my bait freezer for chum, put in the garbage can for the next days garbage, or if there's a whole bunch I take 'em to the dike and feed the crabs and birds.

[Robalo]

I keep the meat and mail the carcasses to Obama-the stink matches his policies.

[imhammer]

If I clean them at home, carcasses go in a trash bag and in the freezer until trash day or until I remember to take them out for trash day. I usually try to clean them at the bay and feed the crabs.

Reds always get bled before putting on ice. Always brine immediately after cleaning. I usually fillet everything and if it is not eaten in 2 days it is given away. I only eat them fresh.

[justogm]

Chop up th carcasses freeze them and use them for chum on the next fishing trip

[Rollo]

I like my fish fresh out the blender bones and all....Get in my bellie!

[Xpress89]

Fillet all double freezer bag with a lil water. Carcasses go in the empty lot by blue bell lmao

My brother and dad work there. You just gave yourself away.

[FISHINFREAK]

Re: After the catch.

My brother and dad work there. You just gave yourself away.

Lol ok tell them if they want to make some fish ice cream go across the street where the rv park used to be back by thr shed are some old remains lol

[Xpress89]

Lol ok tell them if they want to make some fish ice cream go across the street where the rv park used to be back by thr shed are some old remains lol

They dont make the ice cream there, its just a distribution location. Dump all you want over there, its a dump anyway lol. I thought you meant you were droppn the fish on they lot next door.

[FISHINFREAK]

Re: After the catch.

They dont make the ice cream there, its just a distribution location. Dump all you want over there, its a dump anyway lol. I thought you meant you were droppn the fish on they lot next door.

I know its distribution i had a buddy thay worked there and yeah that chit hole everybody dumps there and the owner doesnt take care of that property pisses me off look over my fence in my back yard and u are lookin at that crap and the city wont do jack about it .

[ctkskiff]

What I found best if where you put in doesn't have a cleaning station get a small/foldable table to keep in truck, I keep a bag in truck with freezer bags, electric filet knife, extension cord and converter I plug into truck and clean your fish at dock then all you take home is filets on ice. Lutes has a hose and cleaning station so my set up works great for me.

[Little Boat]

On them bigger specks and reds: After you fillet them, there is still some meat left on the backbones, especially the reds. You can cut the fins off to get rid of all them little bones, and then fry the backbones just like you do the fillets. After fried, take a fork and pull the meat off the bones, just as good as they fillets.

[Swells]

I try to avoid putting fish on slushy ice, as that makes them soggy and slimy. If I have to keep them cool, no more than 20 minutes in the sun after they die, I'll throw them in the cooler with the drain plug on the bottom open. Careful, many won't allow fish teriyaki stank leaking all over the boat! But you can drain it over the side now and then when you fetch another col' beer.

But ... others won't allow no freshwater on their feech at all.

I learned a real cool trick for beach/surf fishing, especially in the cooler times of the year. Just go down by the brown sand and dig a hole with a camp shovel and throw the feech in the hole, cover it up, and that's Indian Style. Good for a coupla hours while ya fish. The saltwater is much better for the fish meat than freshwater ice.

Lately I've just been taking them home, since I live by the water and fish cleaning stations are few - and usually occupied. Freezing the guts really helps if garbage pickup day isn't coming pretty quick, to keep the stank down. Otherwise, I get my newspaper and cut up the fish on that, spread just right so I can roll it up like a big burrito and throw it away.

Lazy and got a long ride to the house? Just gut the fish. Sometimes I'll throw a little salt in the cavity, mebbe a spoonful. The salt kills bacteria and also when any water hits the salt, it gets extremely cold.

Lots of tricks out there. One of them is the bucket trick. This uses a 5-gallon bucket of clean lookin' saltwater filled about half full on top of a small bag of ice. Throw in about half a cup of salt. Put the fish in heads-down. That fish meat will be 33 degrees in no time at all. We do that for bleeding and cooling the larger fish. Some fish just need to be bled, like King Mackerel and the bigger drum. Trout, Spanish Mackerel, and flounder do not, as they are white meat.

Enuff BS - lunchtime is over!

[overloaded]

Freeze carcasses and put out on trash day.

[Gulfcoast13]

Canal behind the house or local dumpster.