Search the Community
Showing results for tags 'bleeding despatching'.
Found 2 results
I see people are always cutting fishes throats to bleed them. By doing this they are actually cutting both sides of the pump and they wont properly bleed out. It does work to a degree BUT there is a better way that is more effective and il explain why. Do the usual bat over the head to knock em out or brain spike. Then lift up the Gill plate and cut thru a whole set of gills on one side with either a knife or a set of snips, Whatever you have. Cut where the gills U curve the most (near their pectoral fin area). Then if your boat permits put the fish in the live bait tank or bucket of water , or for say a tuna strop rope their tail and hang over side for 5-10 mins to bleed out.. watch out for seals and sharks. After 5-10 mins then put your fish in the ice salt water slurry in eski. Fish are best quality when left in icewater slurry for few hours to set before filleting. By cutting their throats you are cutting both sides of the pump. (heart) It will keep beating but wont be causing any flow of blood. BUT By cutting the gills the heart keeps pumping for 5-10 mins and keeps sending the blood to the gills to be re oxygenated. Thus eventualy pumping nearly all the blood out through the cut gills.. By putting in water (not ice water) the blood wont congeal and allow a close to full bleed out. Head down if able. Then into eski.. This way they are also not rolling around in an eski of congealed blood to. yuk. Water/ice slurry will be a light red /pink Next time you catch 2 of the same species, say king fish, or spanish mackeral, Do the old throat cut on one and Gill cut on the other. Allow a full 10 min water bucket bleed out. When you fillet compare the meat and it will become apparent the difference. The fish will also freeze alot better and taste better once defrosted. .Taste better in general especialy if you sashimi it. Hope this helps someone. Especialy if you catch tailor.. but should realy be applied to any fish. Dunno how much better it could actually make Aussie Salmon though. Guess theres always room for improvement there. And you get a better dead fish photo, no throat hanging out.