[1ReelDeal]

OK now I am completely disgusted with the way I have been handling, keeping and eating my fish! Go read the thread on "consumption and handling of fish". Now I used to unhook em, toss them into my fish storage locker which is I load before my trip with some frozen 1/2 gallon water filled milk jugs and when I got home I would clean them and sometimes eat that night or refridge for a few days or maybe even throw them into a plastic freezer bag and freezer for a couple of weeks. Well according to the "affectionatos" I probably should be dead. So they talked about bleeding a fish and I ask HOW and Why. I am strictly inshore so if you care to answer talk about Fluke, blues and Bass. In fact I never eat a Blue so leave them out too. Thanks

 

[goodeats]

i slice the membrane in the gills as soon as they hit the deck. Works for me.

 

[janus]

I go right in and pull the knife out of the gills basically it amounts to slicing their throats. And then to slow down the decaying process which rigor mortis is one of the first visual signs is to put them on ice asap. And this is especially true or the Blues and that well know taste which to me really comes from the dark oily meat on both sides of the body cavity.

Any fish or animal's blood when in the hunt will alter due to the fight or flight chemical changes the body produces. So leaving those toxins in the captured creature will certainly cause the taste to change.

I don't and wouldn't hunt for deer, boar, turkey etc., but all my cousins in the south do and the fisrt thing they do is to bleed whatever poor animal falls with in their sights.

This post edited by janus 04:58 PM 04/15/2008

 

[digga]

janus wrote:
I go right in and pull the knife out of the gills basically it amounts to slicing their throats. And then to slow down the decaying process which rigor mortis is one of the first visual signs is to put them on ice asap. And this is especially true or the Blues and that well know taste which to me really comes from the dark oily meat on both sides of the body cavity.

Any fish or animal's blood when in the hunt will alter due to the fight or flight chemical changes the body produces. So leaving those toxins in the captured creature will certainly cause the taste to change.

I don't and wouldn't hunt for deer, boar, turkey etc., but all my cousins in the south do and the fisrt thing they do is to bleed whatever poor animal falls with in their sights.


The link button isn't working for me: http://en.wikipedia.org/wiki/Rigor_mortis

What he said about hunting.

I hunt deer during November, and one thing I've noticed with venison is that if the deer is harvested with a single, unexpected shot, the meat is extremely tender with very little, if any, gamey taste to it.

Other times when the deer is harvested after a 2nd shot which put it on the run, the meat is tougher and gamey.

I haven't had the chance to bleed out a fish yet, but I'm assuming that it gotta be the same for fish too.

 

[clementine]

Go right in and slice the gills, but you don't have to cut all the way through their throat. Just slice a few times back and forth. Make sure the fish is alive, do it right as the fish comes aboard. The more alive the fish is the more blood will come out. If you bleed the fish when it is dead, the blood really won't come out. Blues and stripers bleeding is a necessity, but i don't usually bleed fluke, sometimes though.

 

[vipclubber]

VIDEO

Here are the links to the video on how to bleed a fish. I'd like to hear what are the best ways on bleeding the fish in your experience. Copy and paste links to view:

1.

2.

And watch this video for fun. Amazing...

 

[MakoMike]

Vipclubbers Link #1

Vipclubber's link #2

 

[WaterAye]

digga wrote:
Othertimes when the deer is harvested after a 2nd shot which put it on the run, the meat is tougher and gamey.

You want to put that deer down asap. If you make a bad shot, the animal will immediately pump adrenaline into it's muscle tissue making the meat less delicious.

 

[digga]

WaterAye wrote:
digga wrote:
Othertimes when the deer is harvested after a 2nd shot which put it on the run, the meat is tougher and gamey.

You want to put that deer down asap. If you make a bad shot, the animal will immediately pump adrenaline into it's muscle tissue making the meat less delicious.

Oh yeah, thats exactly why.

But for some reason, my doe I took this year, I took it on 3 shots. It was weird. I put a perfect shot into the lung region, right where it was supposed to be, but I didnt drop it for some reason, so I lined up another shot and hit its hind leg. Tracked it and found it still alive, i did feel kinda bad 'cause the last thing I wanna see is a deer suffer, so I just took my last shot into it's neck and ended it.

BUT

The meat was delicious. No toughness, no gamey taste..Nothing.

 

[rac37]

testosterone & age

WaterAye wrote:

You want to put that deer down asap. If you make a bad shot, the animal will immediately pump adrenaline into it's muscle tissue making the meat less delicious.
i hunt with a bow all my deer run away,its not adrenaline its testosterone and age and poor handling[butchering] that give off that gamey taste.digga thats why your doe tasted good no testosterone like that of a rutting buck.wateraye just a gess bucks only for you?also the age plays a major role in bad tasting meat.shoot a six month old[tender]shoot a six year old[tenderizer]i have been butchering deer since i was 16 yrs old if you dont get all the sinue[silverskin]off and one hair in the chili pot it over.i like to fish i live to hunt

 

[crabman1130]

rac37 wrote:
WaterAye wrote:

You want to put that deer down asap. If you make a bad shot, the animal will immediately pump adrenaline into it's muscle tissue making the meat less delicious.
i hunt with a bow all my deer run away,its not adrenaline its testosterone and age and poor handling[butchering] that give off that gamey taste.digga thats why your doe tasted good no testosterone like that of a rutting buck.wateraye just a gess bucks only for you?also the age plays a major role in bad tasting meat.shoot a six month old[tender]shoot a six year old[tenderizer]i have been butchering deer since i was 16 yrs old if you dont get all the sinue[silverskin]off and one hair in the chili pot it over.i like to fish i live to hunt

I agree. I also bow hunt, (well I used to) and the does were always tastier then the bucks. Once I missed a doe and hit the yearling buck that was with her, it was the best venison we ever had. Age and sex have everything to do with taste. handling is a huge factor also.

 

[1ReelDeal]

fish not deer

Hey guys, I thought I started this off looking for information about bleeding fish - the how and why?

 

[JiggingWorld.com]

why bleed a fish?

I alway bleed my fish. Most of fish we eat as sashimi(raw). It will looks better after you cut them into dish & taste much better too. I found after cut the fish's gill, put the fish in the bucket with water, it will bleed faster & a lot more. After fish is dead, you keep the fish in the cooler with ice.

This post edited by monocom 07:32 AM 04/16/2008

 

[rac37]

sorry about that 1reeldeal

bleeding fish i think its very important to bleed fish for taste and cleaning.

This post edited by rac37 05:15 PM 04/16/2008

 

[Flukinicehole]

1ReelDeal wrote:
Hey guys, I thought I started this off looking for information about bleeding fish - the how and why?
Did you really expect this to stay on topic nothing here does. There is no need to bleed fluke at least this is what I have found.

 

[eAndersen87]

i just reachin and rip one of the gills or u can cut them...it only takes 2 seconds so why not do it....i do it right when i take the fish off the hook...it wont effect the meat in a bad way and it only takes 2 seconds so why not do it to all fish?