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4-7-24 weekend I gave some fish away & the older person said they didn't know how I got the meat so white so I thought I'd share with some of you all on crappie dot com. :popcorn
You can click 4-7-24 Bleeding vs Not Bleeding Crappie - YouTube or for my Special Friend Ketchn I even gave dat dur feller a few pics. :Cowboy:Rofl
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Good post and video. So next is how do you bleed them?
On Crappie, Bass, Bream you go in and cut the gills on both sides.:check I use sharp scissors & put them in the Live Well for about 15 - 20 minutes. So Fishinglarry, when I'm about to get off the water in the next 30 minutes I go in and start snipping if the water is cold I know they are still alive. In Summer when it's hot as soon as I catch them I'm snipping their gills & it will help preserve the fish longer. In the video I show you were I made the cuts on the 1st 2 Bled fish. Hope that helps.:cheers2:ThumbsUpQuote:
Originally Posted by Fishinglarry
I never bleed mine, but prefer to fillet my fish live not on ice. Then drop fillets in cold water.
Think I’ll give it a try, looks a lot less messy on the cleaning table. Thanks
Tidal river Crappie are so mild if I remove any more taste it may become "mystery meat". Ross Barnett Crappie have kinda a Catfish taste compared to Tidal River fish. I would leave the skin on for some dishes but we are not supposed to eat the skin of fish out of the Pearl River fish so I don't eat the skin out of any Coastal river except the Mock Eel Rolls I make with Tempura Fried Goggle-Eye fillets.
I put mine on ice (and in fridge) overnight. I do so while the fish are still alive. Next day they are stiff, easier to clean, and the fillets look like your bled ones. I believe getting them cold fast like I do removes the blood from their meat. Kinda a natural self preservation reaction where all their blood is redirected to critical organs, just like in humans.
Quote:
Originally Posted by Slab
I ice mine in a cooler too then go at it a few hours later. I might give bleeding them a go just to get the t shirt and to see if there is any difference in taste.
Seems like to much trouble and waste of time to me.
I clean them as soon as I get home, fresh from the livewell & soak in lightly salted water over night. They are white and clean as any filets I've ever seen, give them a rise and to the oil they go.
I'm with you Slab, as soon as it swings in the boat and makes the cut, into the cooler it goes. Seems adding one at a time to the cooler all of them chill down fast. I use to leave all my fish in the livewell then move to the cooler back at the dock but realized the fish in the middle were not near as cold as the fish where the cold could readily chill them down.Quote:
Originally Posted by Slab