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Processing fish

Anonymous Sun 07 Apr 2019 15:12:47 No.1489933 View View Reply Original Report

Quoted By: >>1489973 >>1489991 >>1490006 >>1490064 >>1491439 >>1491668 >>1492611 >>1492674 >>1494596

How soon after you catch a fish do you process it? Do you take it home and then process it then, or do you kill and bleed right after catching?

I've heard just throwing carrying them back and letting them asphyxiate makes it taste "fishier" and "gamier"
Also, how does rigor mortis affect taste?

Anonymous

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Anonymous Sun 07 Apr 2019 15:51:28 No.1489957 Report

Quoted By: >>1492674

anyone ever try the jap way of bleeding fish where you take a needle and run it through the spinal cord?

Anonymous

Anonymous Sun 07 Apr 2019 16:04:53 No.1489965 Report

Quoted By: >>1491681

Catch fish
Put on stringer and keep fishing till done
When it’s time to go I simply put the fish on ice in ice chest
When I get home I kill them by either chopping off the head or using a thin blade to pierce their skull

Anonymous

Anonymous Sun 07 Apr 2019 16:14:04 No.1489973 Report

Quoted By:

>>1489933
It ifs cold as fuck outside you can just hang them from a tree and they’ll freeze solid. Then you can cut them into little chunks and feed them to your dog.

Anonymous

Anonymous Sun 07 Apr 2019 16:51:15 No.1489991 Report

Quoted By: >>1491447

>>1489933
If I'm in my boat I've got an ice chest with a water pump to aerate the water, so I keep them live until I'm home. If I'm bank fishing, I use a creel that you hang in the water until I'm ready to leave and then I either bleed them from the gills or put them on ice. Ice fishing I've got a creel that goes down a hole.

Anonymous

Anonymous Sun 07 Apr 2019 17:14:34 No.1490006 Report

Quoted By: >>1490073

>>1489933
Right after you get them back to camp, sooner the better. Assuming you don’t have a big ice chest to put them in

Anonymous

Anonymous Sun 07 Apr 2019 18:38:54 No.1490064 Report

Quoted By: >>1490073

>>1489933
I leave them alive until I get home then butcher them and freeze/cook them. I don't winter fish much since the ice is only like 1 inch thick the past couple decades.

>bleeding

That's only for 2 things. Religious purposes and self life when preserved outside of a freezer. The former happens to stem from the latter. If you have a freezer or won't be preserving them at all (fresh eating) you don't need to bleed them. That goes for all animals. Bleeding animals decrease nutrient content and reduces flavor. It has nothing to do with "gamey" or "fishy" flavors. Gamey flavors come from diet (true gamey flavor), maturity (hormone taint), and stress before death (stress taint). Fishy flavors are just from oily parts and can be reduced by removing the oiliest pats of the fish proper to cooking.

>how does rigor mortis affect taste?

It depends how far along the animal is among other factors. Have you ever eaten dehydrated fish? That's about as extreme as you can get for rigor mortis.

Anonymous

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Anonymous Sun 07 Apr 2019 18:47:12 No.1490073 Report

Quoted By: >>1490089

>>1490006
>>1490064
yeah I guess I'm asking more about bankfishing innawoods, where it'll be a 1/2 hour hike back to camp. I keep them alive on a stringer/bucket until it's time to go, the question is do I bring them back to camp on the stringer, or kill and clean them and then do the half hour walk back.

Also has anyone tried pic related, apparently the japs have developed some technique called Ike Jime where you destroy the spinal cord, thus preventing the muscles from convulsing and building up lactic acid/causing rigor mortis.

Anonymous

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Anonymous Sun 07 Apr 2019 19:09:15 No.1490089 Report

Quoted By:

>>1490073
Not exactly the same type of fishing, but the technique I use for crabbing is to put them in a canvas cooler bag with two soaked towels, one underneath and one above. This keeps them alive until I get home and can kill and prep them for maximum freshness. I’m not sure how well this would work on your catches, but depending on what the hike to your fishing hole is like you could try keeping your catch on a stringer, fill a wheeled cooler with water at the end of your day, and then cart your catch back to the car alive until you can prep them at home.

Otherwise? I’d say filet them on the spot and throw the meat on ice, preparing it for dinner as soon as you get home.

If you’re storing it in the freezer, then what most guys I know do is to just cut the tail and drain the blood out before bagging your meat to keep some of the gamey taste out

󠠭󠠠󠛡󠡶󠠭󠠭󠠭󠠭󠠭󠠭󠠭󠠭󠠭󠠭󠠭Anonymous

󠠭󠠠󠛡󠡶󠠭󠠭󠠭󠠭󠠭󠠭󠠭󠠭󠠭󠠭󠠭Anonymous Tue 09 Apr 2019 04:55:24 No.1491439 Report

Quoted By: >>1491641

>>1489933
this very gorey
i reported you for gore
this isnt /b/ u fucking edge lord

Anonymous

Anonymous Tue 09 Apr 2019 05:08:43 No.1491447 Report

Quoted By:

>>1489991
This is the best way to do it.

Half hour walk back on a stringer won’t affect the meat much but would be better to gut/bleed out beforehand for sake of the fish.

If you can’t keep them alive in oxygenated water, gut/bleed and put in a cooler while letting the melted ice drain out periodically.

Pretty sure the jap method is just japs being barbaric. Also cutting the flesh will spoil that part of the meat as the blood drains into it.

Anonymous

Anonymous Tue 09 Apr 2019 14:04:46 No.1491641 Report

Quoted By: >>1492067

>>1491439
Austism or b8?

Anonymous

Anonymous Tue 09 Apr 2019 14:59:54 No.1491668 Report

Quoted By:

>>1489933
depends on the fish.
trout/salmon i will bleed right away and throw on ice.
walleye i will throw in livewell as they will actually stay alive in there unlike lake trout or salmon

Anonymous

Anonymous Tue 09 Apr 2019 15:20:49 No.1491681 Report

Quoted By: >>1492013

>>1489965
>kill them
I just filet them alive

Anonymous

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Anonymous Wed 10 Apr 2019 00:39:07 No.1492013 Report

Quoted By:

>>1491681
>stressing the meat
why would you willing make your food taste worse?

Anonymous

Anonymous Wed 10 Apr 2019 02:16:46 No.1492067 Report

Quoted By:

>>1491641
Around these parts they're interchangeable

Anonymous

Anonymous Wed 10 Apr 2019 04:22:16 No.1492119 Report

Quoted By: >>1492130

What's this stupid bleed meme? Just smack it in the head and keep on fishing. Tastes fine when you do get back to camp and cook them.

Anonymous

Anonymous Wed 10 Apr 2019 05:00:16 No.1492130 Report

Quoted By:

>>1492119
Here’s something u can try: bathe one fillet in fish blood @ room temp for 30 min and bleed and fillet a fish fresh.

Anonymous

Anonymous Thu 11 Apr 2019 00:55:12 No.1492611 Report

Quoted By:

>>1489933
The second I pull a fish out of the water, I smack it right behind the skull with the back edge of my knife to kill it, slice from the aorta to the throat and cut the tongue out from the throat, then pull straight down, leaving the head on and pulling the guts out. Then I just shove a stick in it's open mouth, below the spine into the tail and prop that sucker up over a fire. If the meat hasn't started cooking before the heart stops beating, it's not fresh enough.

Anonymous

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Anonymous Thu 11 Apr 2019 02:53:32 No.1492674 Report

Quoted By:

>>1489933
I dispatch the fish with a brain spike and bleed them in the water while the heart is still pumping. If it is a larger fish I also slash the tail vein to bleed. put into a cooler onto ice as fast a possible.

>>1489957
活け締め

Anonymous

Anonymous Sun 14 Apr 2019 02:24:41 No.1494596 Report

Quoted By:

>>1489933

Small fish like perch or bluegills I will whack on the back of the head a few times and toss in a cooler with ice. Fillet them when I get home later that day. Bigger fish like trout or salmon I'll cut the gills out of, gut and field dress and then put on ice to be fully filleted later that day. Always fillet same day, always, and keep them on ice until you do so.

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