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Assuming that you will keep them iced down real good & cold, just how long will you keep them before you clean them.....ie, what is your maximum number of days.....for instance, If I catch on a Monday, I will clean on Wednesday.....could I go another day or two.....what do you do.....of course, this assumes that you do catch some.....
I personally don't feel comfortable leaving them more than 24 hours, and usually less than that. It's not based on anything other that personal preference and concern about quality. I read a post or article once where someone mentioned they shouldn't be left any longer than necessary due to the 'innards'...similar to field dressing a deer I guess. But I've never had any problems leaving for a day.
Good topic to ask about though!
I clean mine sometime the next day
Same day or the next day but I sometimes keep the fillets in ice water for a couple of days.
Usually within 2 hours of getting off the water. Just part of my routine.
I would think after Wednesday you would be stretching it. I wouldn't go over 2 days with guts in. From my experience in the seafood industry we found your nose will tell you a lot about freshness. If you gut them right after catching and ice heavy you can go longer. Personally I'm not going longer than the next day after catch. There is a good bit of rotten seafood that's doctored and sold. Buyer beware. That's why our own catch is the best.Quote:
Originally Posted by prefers shiners
I have cleaned them 3 days later. Forgot about them til then. They were fine. But I keep mine dry in a fridge set real cold. No telling how long those large fishing boats hold fish, before they bring them in to market.
As long as the gills are red they are OK. Pink, they're questionable. White, pitch them.
Usually clean them before I put my boat up
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To me they just fillet better and easier after they been iced down over night
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If you instantly gut and gill them you might be able to make a few days. Those large boats D speaks of have very large ice holds and instantly gut and gill fish before going in (the better ones anyway). But don't let them sit in any water. Crushed ice is best and packed tightly in and around each fish. Re ice and repack often and keep water off them. What your asking to do is one of the few times I would suggest one of the high end coolers like Yeti or RTIC. Best option might be to filet out the live fish and ziploc bag or vac seal at end of each day then ice down good. That is probably how I would go about it if forced into that position. The guts, gills and blood are what will turn the quickest and spoil them.
I try to clean mine that day, no matter how late it is, but on occasion, I have waited until the next day. I don't like waiting because I tend to forget. lol
I clean fish on Sunday if I'm at the camp. So 2-3 days on ice. Its one of the last things I do before I shut it down.
Same here. Leave on ice overnight and clean the next morning. I feel the fish fillet better when firm.Quote:
Originally Posted by "G"
I clean mine within 48 hours. I've never like to go any longer. Something interesting is that I know guys that ice fish and they will catch fish and throw them on the ice and the fish freeze. They put them in a bucket and add water so the fish won't dry out. Once they get enough fish to fool with at the end of the week they thaw the fish and clean em. My point being, you might could freeze the fish solid and them thaw them out. Could be the fish get mushy.
With a electric fillet knife, takes me about 20-30 minutes to clean 25 crappies so I try and clean with them iced down during fishing, right away when I get home. If lake at nite, ice and repack then first thing early in morning. I live in a woods with lots of critters roaming and don't want the fish smell anymore than necessary drawing the Bobcats, coons, and possums, and coyotes, around the house or garage. They drive the house dogs crazy as it is. I immediately also drive a couple of miles away and dispose of the waste for the same reason.
I'm with u g. I ice mine down and clean next day. Fillets better when the meat is cold. I also go by the red pink white gills.
good info folks......thanks......
I clean mine ASAP.No long waits never!
usually come in at dark and wait till next day. been doing that for 45 years and still kicking :twocents
I keep them on ice for two days, lots of times. Normally wait til the next day.
I would clean the next day. I'll venture to guess that with all the guts/intestines intact, this could impart some bad voodoo to the taste of the meat IMO
I will go against the grain here...every other week, I have 5 or 6 days off and will start catching fish on day 1 or 2 and not clean them until my last day off...NEVER had a problem, never been sick from them, other than may fresh fish, you cannot tell the difference!
They stay completely covered with ice the whole time...I do make sure of that!
I make sure I got some water in there also.........Quote:
Originally Posted by bassadict69
Clean em when I get home that day, got to cause I'm gonna catch some more tomorrow if I wake up.
Hmmmmm..... my wife normally cleans um up nice, as soon as we get home :)
now that's a keeper for sure!Quote:
Originally Posted by Sack531
I usually clean mine as soon as I get the boat backed into the garage. Might want some of them for SUPPER!!!!! Just the way I do it.
From experience in restaurants fish if properly handled when caught can go 7 to 14 days on ice with no problem. Fresh water fish max 7 days and salt water fish max 14 days. The fish must be immediately caught, gutted, rinsed inside and out. Then packed in ice with ice layered between each fish. The ice chest drain plug must be left open. So no water is allowed to accumulate in the bottom of the chest. Every 12 hours the fish must be re-iced on top. Every 3rd day transfer the fish to another ice chest to ensure ice is layered between fish. When used the fish are filet then immediately cooked. I learned this from a French Master Chef. As long as water and air is kept from the flesh it will prolong the spoiling process. You can also filet fresh caught fish and wrap each filet individually in plastic and layer in ice with the same process. It will only hold for half the time. 4 days for fresh water fish and 7 days for salt water fish. Fish iced and kept dry is at a temperature of 32 degrees but is not frozen.
I do things different than most of you. When I get home I put my fish in a 5 gal bucket and cover with water and put in refrig in shop. Have waited as long as 3 days to clean with no problems. Usually I try to clean the next day but don't always make it.
I figure it's just like field dressing a pig or deer. Clean the innards and should last quite a while...so if possible I'd just clean out the innards quickly.
If I ever catch one, I will clean it the same day after I take pictures and show it to my friends if I ever get any.