Catch to Table

[Linesider82]

Catch to table:

Right now in my waters it is tog season.

Catch to table: I have been bleeding fish out. This is a fish over the rail then a cut under their gills pumps their blood out, bled into the water. The fillets afterward are clear. I have been on charters who have done nothing, done a gill pull, and there is no comparison that cutting thru that main artery should pump all the blood out.

I have a simple cooler, Coleman, something I bought locally and fits under my lean post, and have been rotating gallon sized ocean spray juice containers about 80% filled with tap water for ice. labels removed. I keep one in the freezer and one on the floor in front of the freezer to rotate into action.

I've been using a simple plastic fold out table for cleaning efforts, and have found that taping a piece of cardboard like half a pizza box or similar size cardboard is great for the fish not moving around while cutting them up.

The major bonus' in fish cleaning over the years for me have been these items, which I have learned from others on this site, first hand via friends, trial and error, and local bait shops.

1. a worksharp knife sharpener, Ken Onion edition.
2. (2) knives, a boning knife Dexter 1376 and a flexible knife, I don't like the DR fillet knife, I prefer the tramontina* made in Brazil SS and not a high carbon steel like the DR. the DR tends to cut thru the skin for me.
3. a vacuum sealer. I am using a food saver 12" (this item is so good for everything I got 2) one is dedicated to bait and fish, one for meat and leftovers, want pulled pork on a wednesday?

I'll share recipes later. I do think anything fresh or recently frozen should not be turned into soup, stew, chilis or chowders. More so if frozen in a vac sealer. soups, stews, chilis, chowders until recently have never been a means to show off the taste of the meat. I think Crafty's chowder recipe explains that.