Catch to Table

[Jim in CT]

Originally Posted by 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.

can you provide another sentence or two about cutting that artery “under the gills”, does that artery exist on both sides, under the hill plate in each side?
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[RIROCKHOUND]

Originally Posted by Jim in CT

can you provide another sentence or two about cutting that artery “under the gills”, does that artery exist on both sides, under the hill plate in each side?
Posted from my iPhone/Mobile device

My $0.02 learned from a commercial rod and reel who wanted best price for his fish bled out.

If you just give them a cut through the gills and then put in a 5gal buck of water they bleed out. Poke the knife in, give a twist and if you see blood on the blade, perfect. If you throat latch them (cut through the part below the gills and sever the main artery completely) they can die before they bleed out. Do the same for fluke and black seabass. Snow white fillets.

I agree on the Dexter 136 series that has been our go to for years. Used this year on everything from fluke to Yellowfin (the 8" on the YFT). Skip the fancy bubba blades etc. IMHO, not needed. Keep one razor sharp; (I keep it in my bag and sharpen/wash after each trip) use a duller/older one to skin.

[Jim in CT]

Originally Posted by RIROCKHOUND

My $0.02 learned from a commercial rod and reel who wanted best price for his fish bled out.

If you just give them a cut through the gills and then put in a 5gal buck of water they bleed out. Poke the knife in, give a twist and if you see blood on the blade, perfect. If you throat latch them (cut through the part below the gills and sever the main artery completely) they can die before they bleed out. Do the same for fluke and black seabass. Snow white fillets.

.

sounds like you’re not calling for a surgically precise cut that cuts the same exact part of the fish every single time. just get blood on the blade.

thanks to everyone here. great stuff.
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[RIROCKHOUND]

Originally Posted by Jim in CT

sounds like you’re not calling for a surgically precise cut that cuts the same exact part of the dish every single time. just get blood on the blade.

thanks to everyone here. great stuff.
Posted from my iPhone/Mobile device

Correct. Just get them bleeding and you are good.
Tuna are obviously different, and bled differently. You cant stick them in a 5gal bucket

[Linesider82]

Originally Posted by Jim in CT

sounds like you’re not calling for a surgically precise cut that cuts the same exact part of the fish every single time. just get blood on the blade.

thanks to everyone here. great stuff.
Posted from my iPhone/Mobile device

Jim, I put them on a gripper then cut thru under their gills like RI rh mentioned and hold them in the water and move them back and forth. I have had 1 fish (this past trip) not totally bleed out in years, because it did die instantly and I didn't move it in the water to help the cause. I did think that was odd, then put it in the box. Either method makes a world of difference in the quality of the fillets. Try both ways! And see what works for you.
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[Guppy]

Originally Posted by RIROCKHOUND

My $0.02 learned from a commercial rod and reel who wanted best price for his fish bled out.

If you just give them a cut through the gills and then put in a 5gal buck of water they bleed out. Poke the knife in, give a twist and if you see blood on the blade, perfect. If you throat latch them (cut through the part below the gills and sever the main artery completely) they can die before they bleed out. Do the same for fluke and black seabass. Snow white fillets.

I agree on the Dexter 136 series that has been our go to for years. Used this year on everything from fluke to Yellowfin (the 8" on the YFT). Skip the fancy bubba blades etc. IMHO, not needed. Keep one razor sharp; (I keep it in my bag and sharpen/wash after each trip) use a duller/older one to skin.

This
10” dexter with steel blade and wooden handle,,, does it all :-)