Catch to Table

[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?
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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.
Posted from my iPhone/Mobile device

[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.
Posted from my iPhone/Mobile device

[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 :-)