Striper Talk Striped Bass Fishing, Surfcasting, Boating - View Single Post

danno1 · 06-16-2008, 07:15 PM

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 ?

06-16-2008, 07:15 PM	#1
danno1 Registered User Join Date: Jul 2006 Location: Stamford,CT Posts: 115	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 ?
	Mako 22ft 200 Evinrude