Reply With QuoteWhen i keep flathead or bream for the table i cut their throats and put into icy water, seems to give me nice white meat.Originally Posted by Volvo
Not sure I spelt that correctly but who practices the above procedure after landing their Fish ??.
ie; Brain Spike , Bleed and run the wire through the fishes nervous canal.
I mostly Brain Spike and have a pair of snips that I use to snip the gills to bleed the Fish but hardly ever do the nerve canal.
When i keep flathead or bream for the table i cut their throats and put into icy water, seems to give me nice white meat.
Spelt about right, shinkei jime is the running the wire down the nervous canal, mostly for pelagics, personally I'm with Alleycat, bleed and put in a slurry of ice. If we get mackerel offshore we'll ike jime it as it stops all the thrashing or use a priest if too active, bleed it through the gills and a cut down near the tail, seems to make a difference the last bit.
One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce and canonized those who complain.
Thomas Sowell
Ikejime I’d only do it for a tuna if I want to eat it it’s more so to kill it quite so not to have the thing flapping around the boat bruising the flesh.
Don't bother doing anything for fish like Bream, Flathead, Snapper and Whiting, they tend to just go straight onto ice, or maybe a slurry, but more "bloody" fish, I bleed them before the ice.
I bleed ALL fish. I give away a lot of my catch to neighbours, friends who no lomger have a fishing partner and do ask for feedback on the quality of the fish.
A few years back I got a bit lazy and didn't bleed the catch for a couple of trips and virtually everyone asked had climate change affected the flavour of the flesh. Admittedly some of them would freeze their catch and if mot bled the fish ended up with a fshy taste.
If done properly there shoukd be almost mo bloodline left in the fillet. 2 fish where the taste is quite different is flathead and snapper and of course pelagics including yellow tail kings. YTK in qld waters are a C&R for most anglers, the warmer waters make their flesh soft. Maybe the temp of the water has something to do with other species and southern water fish will taste different.
All I know is watching some fishing shows and premium quality fish just being thrown into a bin, makes me shudder.
One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce and canonized those who complain.
Thomas Sowell
Yes Dig , i beed via cutting through the Gills , Brainspike most times and if possible and enough ice i through into an ice slurry. Fish mostly comeout clean n fine..
Could be a water temp thing (maybe) I just find that a few species don't make much difference, but that said, it can't hurt. I also take care of the fish I am taking home, nothing gets me boiling more than seeing fish in a bucket of water in the sun, or in a kill tank/esky with no ice, even down here that's a no no for me! Tailor, Tuna etc all get bled. Nothing beats fresh Ocean Flathead that have been looked after, filleted and cooked in plain flour or a light batter.
I do agree whole heartedly about the blood line if fish, especially if you're going to freeze them. For freezing, all blood should be removed, and some fish taste very "ordinary" if the bloodline is left in. I am having fresh big Blackfish tonight, filleted, skinned and blood removed, done this way, they are fantastic eating, it seems wasteful, but I cut the fillet length wise, above the centre, cutting away the blood line and the middle row of bones, then do the same with the bottom half, but, cut the belly piece right off, all you get is firm, boneless tasty flesh.
Blackish , Yep for sure and thet do bleed and more than other Fish need to be bled emededeatly when caught.
Nice Chewing also.
Yep, big Blackfish are great eating, those little weedy ones from lakes are at best "ordinary" (in my opinion)
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