Fishing with Rod Discussion Forum
Fishing in British Columbia => General Discussion => Topic started by: Novabonker on September 01, 2010, 06:51:37 PM
-
Maybe it's just me......
BUT
I rarely see anyone do a little gill rip to bleed a fish after it's caught. I'm a little picky as I always clean my fish shortly after I catch it, but I wuz wundering...
-
I've always cut the gills after catching a fish and bleed them in the water. Always thought it was best for the quality of the meat
-
We always bleed salmon as well. Haven't always done it with trout though.
-
Maybe it's just me......
BUT
I rarely see anyone do a little gill rip to bleed a fish after it's caught. I'm a little picky as I always clean my fish shortly after I catch it, but I wuz wundering...
I bleed every fish I kill. To the last drop of blood.
It makes a huge difference (for the better) in taste.
-
All the gills come out right away as blood is the first part of the body to decompose.
-
Bonk, Bleed, Clean and Ice. In that order.
-
most experienced guys will bleed their fish maybe you just don't notice them doing it...myself, i do the gill rip after bonking the fish.
-
I always rip the gills, although not total remove right away. I then clean the fish within about 15 minutes and leave them in the water if I keep fishing.
How much of the gills do most of you remove?
-
I always rip the gills, although not total remove right away. I then clean the fish within about 15 minutes and leave them in the water if I keep fishing.
How much of the gills do most of you remove?
Don't leave 'em in the water.... you'll get waterlogged fish. :-X
Everything inside the head goes....
-
A guide friend of mine showed me a neat trick when cleaning fish.
He cleans his fish on a cleaning table with a hose handy and he uses the end of the hose (no connector) to push the blood out of the stomach viens.
Once you take the kidneys out (bloody organ along the spine) you can push the blood out there.
Makes for a very clean fish.
Obviously, you don't have a hose at the side of the river but you can use another similarly shaped object to push the blood out.
I typically cut the gills right after bonking and leave the fish in the water to prevent coagulation of the blood (keeps the blood flowing for a few minutes).
I see alot of gills strewn about the bar when the fishing is heavy.
-
Here is an article that deals with the why and how to bleeding. Very interesting. I learned some things as well... like stun the fish with a bonk, don't bash its brains in before cutting out the gills... and don't carry it by its tail...hmm didn't know that before
http://www.calkingsalmon.org/pdf/procedures.pdf
-
Here is an article that deals with the why and how to bleeding. Very interesting. I learned some things as well... like stun the fish with a bonk, don't bash its brains in before cutting out the gills... and don't carry it by its tail...hmm didn't know that before
http://www.calkingsalmon.org/pdf/procedures.pdf
That is an excellent article. Thanks
-
Note that NOWHERE in that article does it state:
SOAK YOUR FISH in 18C WATER. Please for the love of all things holy keep your fish OUT OF the water and out of garbage bags... ::)
Why take a great fish and then proceed to ruin it?
-
Note that NOWHERE in that article does it state:
SOAK YOUR FISH in 18C WATER. Please for the love of all things holy keep your fish OUT OF the water and out of garbage bags... ::)
Why take a great fish and then proceed to ruin it?
Maybe because they ice them right away.
I would much rather have the fish in 18C water than 30C air.
-
I carry my cooler where ever I go. I was on a bar last weekend with my cooler full of ice. I carried it all the way down. Guys asked me. Did you carry that cooler all the way down here? I said Yes. They were shocked. Maybe some of them should get in shape so they can do the same LOL. Putting them in warm water is totally ruining the meat. If your going with a buddy you could both hold one handle of a cooler down to the water. If you drive right to your location like Peg Leg than their is no excuse not to have ice on hand.
-
Maybe because they ice them right away.
I would much rather have the fish in 18C water than 30C air.
Damp white cloth (or burlap if you must) bag.... Evaporative cooling. :)
-
"Handling fish by the tail
often breaks the backbone, resulting in blood spots, severe bruising,
gaping and mushiness."
that is for a 50 pound tuna. i find they bleed best when held from tail for a minute or 2.
-
that is for a 50 pound tuna. i find they bleed best when held from tail for a minute or 2.
That document is for Salmon off the westcoast.
-
I find if I bonk the fish first it does not bleed as well. I rip the gills out immediately and upon gutting the fish I then push the remaining blood out from the inside of the belly. If you look you can see veins running through this area and the blood can be pushed out with the back of the spoon. I learned this trick from a buddy who fishes commercially. (I also do this with my roe skeins prior to curing. You can push the blood out easily with care.) Don't know if it makes a big difference. Straight to the ice box to trade the fish for a beer!
-
"Straight to the ice box to trade the fish for a beer!"
Beer sounds good, but if you trade (barter) your recreational catch with someone other than yourself... you could be busted :o
-
Straight to the ice box to trade the fish for a beer!
Thats not what he meant.... oh never mind. I do the same some times. ;D
-
You kinda look like a "shady bartering type" David ;D
-
My ice box with my beer! LOL. It would be a pretty funny scene if I were out there bartering with myself. :D
-
I feel bad to cut the fish or use force on it while it's still alive. It just feels mean and torturous :'(. I just wait for it to pass away
-
I feel bad to cut the fish or use force on it while it's still alive. It just feels mean and torturous :'(. I just wait for it to pass away
Sorry, that's actually funny in a sad way.....
Growing up on a farm our main focus was on how to ensure that the animal we butchered would be the best quality it could be when it reached our table. This included knowing how to kill and bleed the animal. This is the same attitude that slaughter houses have when they prepare the pork, chicken and beef that you eat.
If you want the best quality salmon for your table use the advice that different people have provided. If you're not prepared to do that, you'll be eating an inferior product, and that's seems like such a waste.
You are probably better off buying your salmon from a commercial fisherman who has done your killing and bleeding for you... :(
-
Sorry, that's actually funny in a sad way.....
Growing up on a farm our main focus was on how to ensure that the animal we butchered would be the best quality it could be when it reached our table. This included knowing how to kill and bleed the animal. This is the same attitude that slaughter houses have when they prepare the pork, chicken and beef that you eat.
If you want the best quality salmon for your table use the advice that different people have provided. If you're not prepared to do that, you'll be eating an inferior product, and that's seems like such a waste.
You are probably better off buying your salmon from a commercial fisherman who has done your killing and bleeding for you... :(
I never tried it or was willing to try it. You grew up doing it but I , I have no experience :-[ ???
-
I feel bad to cut the fish or use force on it while it's still alive. It just feels mean and torturous :'(. I just wait for it to pass away
The idea is not to wait for it pass away. The idea is to help it. ;)
-
The idea is,not to wait for it pass away. The idea is to help it.
Okay but is there a way to instantly kill it?
-
in my belief leaving a fish to sit there and just "pass away" would be more cruel, its like strangling it. Better to kill it quicker then leaving it to die slowly
-
Okay but is there a way to instantly kill it?
Bonk it on the top of the head between the eyes, then cut or pull the gills.
-
Bonk it on the top of the head between the eyes, then cut or pull the gills.
geez- there's 2 things we agree on AF ;D
I grew up in Nova Scotia and used to spend 12 hours a day during busy season gutting and beheading fish for a few summers starting when I was 12, so I might be a bit callous. Best way to kill a fish and get the best quality is to bleed it after a whack. I see some of the fish on Craigslist are being sold in the round.(unbled, uncleaned= catfood) :P Kill, klean and kool. :) ;)
-
When I was young I was shown the difference between bonking and bleeding and I can tell you that there is a difference.
Next time you land a salmon that you intend to keep, rip out a couple gills and bleed it out. The next fish bonk it without bleeding and the compare the meat color when you clean them.
I'm no fish doctor but what I was told was that when you bonk a fish, it causes internal hemorrhaging.
I always bleed my fish rather than bonking or at least bleed it out and if it still kicks then I will resort to a thumping of the dome. Especially with a doe, I like to get all the blood out so that there is no pooling of blood in the skeins.
Yeah, I don't usually bonk before I rip out the gills. Some guys on the forum will whine about you being cruel though, which is steeped in irony if you consider we're sport fishing for our own enjoyment.
-
Bonk, Bleed, Clean and Ice. In that order.
Like bbronswyk2000 says, Bonk, Bleed, Clean and Ice, in that order, oh and yeah , by the looks of some fisherman, I'd say packing the ice cooler down to the river might be good for them.
-
one of my buddies told me to nick the gills with a knife rather than tearing them seems like they bleed out alot better. ;)