Preparing the Catch
 

Lets hear it from the "experts" out there.

The other day, I caught (2) 30lb Bass.

I was told (2) ways to prep the fish RIGHT AFTER BEING CAUGHT.

One was to gut the fish. Make a slice in the belly and remove the intestines so not have the meat spoil. ( This makes sense since I used to hunt, and that was paramount).

The other method is to "bleed out" the fish by slitting the gills and placing head first in a bucket of water. This will remove the blood in the meat. ( This makes sense since I didn't do this one and had alot of blood in the meat when filleted).

After either method, place in a slush or on ice.

I know Tuna are "bled out" and it also can be done with just about any fish, blues, fluke, etc.

What's your take on this ?

Definitely bleed out for a nicer looking fillet. Gutting a larger fish before you ice it down will get it colder faster.

bleed and gut

I swear by bleeding fish. after unhooking them, i cut the gills and let them swim in a tidal pool. their heart pumps out the blood and i think pumps in seawater.. who knows, but it does make the fish taste better.

keeping them on ice is very important if you dont gut them, but I dont think gutting is critical if you fillet them within 24 hours.

I bleed every fish I keep !

bleeding is critical. gutting is almost as important, but can wait an hour or two.

I thought the law stated that you could not take a knife to a fish until it was back in your residence. <<????>>

Not fillet it nor Gut it.

Does anyone know of anything official on how far you can take the "cleaning" of a fish ? PER D.E.M. -

I break their neck with my hands caveman style. Pull the head back and blood shoots out like Texas Chainsaw Massacre.

you can bleed/gut
otherwise fish needs to remain intact.

The DEM regs are in place to keep people from taking undersize fish. If you have 4 fillets in your cooler, it would be impossible to know if they were taken from a 27" fish or a 28" fish. By keeping the carcass whole, you can prove that the fish are legal size.

As for keeping the fish fresh, I always bleed out blues and bass and put them on ice. It keeps the blood from getting into the meat and also keeps the fish from flopping around in the fish box and bruising the flesh. I think one of the reasons bluefish have a reputation as a bad tasting fish is because they are not bled out right away and put on ice.

You can gut the fish, but the carcass must remain intact (head to tail).

in RI you can fillet.