queensland Bleedin' Fish

[swmcl]

Can I ask,

If you catch a fish and decide to keep it, which species do you not bleed ?

I've always slit the throat of a keeper.

Cheers,

Steve

[Tybo]

Depends on what sort of taste you like in your fish, blood = flavour. I used to bleed everything and straight on ice, these days I only bleed mackerel, tailor and tuna. Everything else gets the ike jime treatment and straight on ice.

[Drop Bear]

I find that if you don't bleed things like bream and snapper the only difference is when you fillet the fillets have some blood on them. I have not been able to differentiate the taste. 

I wonder though if you are not putting them on ice straight away, would that make a bigger difference?

I always bleed taylor tuna mackerel shark... Well I would if I ever caught a shark when I target them haha

[The Mad Hughesy]

Im in the same boat as @Tybo

Mackerel and tailor id bleed. anything else I wouldnt

[swmcl]

I can't remember if I've ever caught a mackerel but I've bled West Australian tailor and salmon for sure.  I'm sorry to say that most of my fish aren't big enough to have blood it seems ... !!

[Drop Bear]

11 hours ago, swmcl said:

I can't remember if I've ever caught a mackerel but I've bled West Australian tailor and salmon for sure.  I'm sorry to say that most of my fish aren't big enough to have blood it seems ... !!

As long as you put them on ice most fish are ok. If you look at the fish counter at most fish shops, most of the fish in there have not been bled.