traveler Posted January 20, 2013 Share Posted January 20, 2013 Well, lunch was great! Any better? Not that I could tell. I like the looks of them better, I like the blood in the bucket instead of on the cleaning table. I'll keep on bleeding them out, I don't see a reason not to. Quote Link to comment Share on other sites More sharing options...
Northlander Posted January 20, 2013 Share Posted January 20, 2013 I also bleed out my fish right in the livewell just before heading in for the day. Quote Link to comment Share on other sites More sharing options...
hockeybc69 Posted January 21, 2013 Share Posted January 21, 2013 Interesting topic.... Been cleaning and eating fish for 30 years and cant say I have had a meal that wasnt fantastic...... Might have to do a side by side test I guess.... I am finding it hard to believe it makes any difference that 98% of the public could even notice... but willing to put it to the test with friends/family... Side by side test too... Quote Link to comment Share on other sites More sharing options...
amateurfishing Posted January 21, 2013 Share Posted January 21, 2013 hearing bout this for first time....im a guy, any illustrations to teach someone? Quote Link to comment Share on other sites More sharing options...
AaronM Posted January 21, 2013 Share Posted January 21, 2013 Many ways to do it, but clipping a gill raker is one easy way. Quote Link to comment Share on other sites More sharing options...
traveler Posted January 21, 2013 Share Posted January 21, 2013 yeah, theres no science to it. Cut, rip the gills....they'll bleed:) Quote Link to comment Share on other sites More sharing options...
Down Deep Posted January 23, 2013 Share Posted January 23, 2013 I slice em before I head in. I pull the live well plug and let it circulate until I yank the boat. I've been doing this for years and have never noticed any problems with smell. I usually hose out the livewell when I return home. Fillets are nice and white. Quote Link to comment Share on other sites More sharing options...
Muskeye Posted January 27, 2013 Share Posted January 27, 2013 I bleed walleyes/trout/salmon out. To help reduce blood on the meat, I started a few years back taking each filet off without running the knife through the rib cage. Much less mess. Quote Link to comment Share on other sites More sharing options...
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