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Originally Posted by Steve K
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Interesting and thanks for posting, everyone should read the description there are some really detailed diagrams, but since I am not fishing for commercial sale to the Japanese Sashimi market and since I have had no problems with the way I have been doing it I will stick to the methods I use. The cut I make does not sever the heart but the ateries seperating the gills for the heart and it pumps until the fish dies from loss of blood. Then we bring back aboard and remove all the entrails, scrub and pack on ice. One thing i always marvel at when doing this is that the fishes body cavity temperature is noticeably warmer than the the water. I guess they do indeed develop body heat. Thanks again for posting. It ain't over by a long shot so go get 'em while you can it's a long winter.
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