I like to bleed any fish that I'm going to eat. It makes cleaning them less messy and the meat is whiter and milder.
Before and after pics:
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I like to bleed any fish that I'm going to eat. It makes cleaning them less messy and the meat is whiter and milder.
Before and after pics:
I usually soaked mind in Sea salt water. The blood will be gone and the meat all white.
LittleJohn
:hesaid
I keep them alive till the knife or ice them down.
I soak my fish fillets overnight in lightly salted water. Works fine.
catch em...ice em....clean em...freeze em or eat em....fried is best but not the healthiest.....
I don't see a need for it with crappie but if you like it that way go for it.
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Best way I have found is to bring 'em home flouncing. Fillet them alive(they don't have time to bleed). Wash 'em off meal 'em and throw 'em in a hot bath of grease. When through eating, time to kick back in the old recliner and get a nap. Just don't get no better then that.:twocents
Whatever works for you, go for it. I was taught to bleed animals (farm or wild) when butchering so the meat wouldn't turn bad as quickly as it does when you leave the blood in them. Wife also soaks fillets in water with canning salt before pressure canning.
Soaking in milk works as well
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Roger that!! After supper I've grabbed the bucket of bodies to throw in the gully in woods out back and catch a glimpse of mouth/gill movement. Don't get much fresher than that. Yum-yum..Quote:
Originally Posted by scrat
There is a difference between live fish from livewell, and fish been on ice during the outing.
Once I got a boat with a livewell, we all noticed the difference between the fillets taste.
Regardless, bleeding them seems like an extra step when that American Angle Pro gets done with its job there is blood everywhere!
We soak in cold tap water, flush every 24 hours until we eat them or put them up in the freezer.
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