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So again who bleeds crappie and why? I are hear it make the filets have less blood or less red? These fish cleaned straight from my livewell yesterday and were swimming less than 5 hours ago and not sure if they could be much cleaner. This is no soak and dinner last night. Normally soak overnight if vacuum packing.
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I don't bleed them. But I do soak them. I read here and knew some guys who bled them. I just never could tell that much difference.
I don't bleed but I do wash them good and have no issues. Now that is some tasty looking fried crappie in your pic. YUM!
I soak ours in lightly salted water and then freeze them in freezer containers with water.
I bleed them and they are cleaner. Side by side yesterday’s catch no difference. 3 days in fridge or a month vacuum sealed in freezer there is a noticeable difference.
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bled on the left not bled on right. Caught in Jan.
I don't bleed them and have never had any problems and also when I vacuum seal them and had no problems as well.
never bled one intentionally myself , bled a few tuna in my day though ......:Rofl
I always cut their throats ,
a good live fish will give you one bloody and one clean fillet , in my experience,
a alternative is to put them on ice , no bleeding necessary.
Catfish get a blow to the head and throats cut.
MO
Is there a difference in the Taste? Once breaded, does the pink hue actually matter?
[QUOTE=mozingo1952;4503067]I always cut their throats ,
a good live fish will give you one bloody and one clean fillet , in my experience,
[QUOTE]
Not mine, no throats cut in my photo. Why would one side be different?
As a general rule, we only bleed walleyes....well, except for the invasive species fish we catch, which are bled and thrown in the lake for the gulls to enjoy.
[QUOTE=keeferfish;4503085][QUOTE=mozingo1952;4503067]I always cut their throats ,
a good live fish will give you one bloody and one clean fillet , in my experience,
Pretty simple , it bleeds mostly out on the first side if its a live crappie ....Quote:
Not mine, no throats cut in my photo. Why would one side be different?
Another way to get really clean fillets , is to put the fish on ice while it is still alive.
MO
It also helps to firm up the meat and get a better yield when filleting versus when the fish is still flopping around and meat still soft.Quote:
Originally Posted by mozingo1952
I’ve heard some chef said, bleeding fish would have less fish taste but doesn’t matter much when deep fried.
I’ve heard some chef said, bleeding fish would have less fish taste but doesn’t matter much when deep fried.
Usually fillet mine while still alive . They bleed just fine when fillet knife hit them. I hate to put fish on ice till they are cleaned .
Yep what NIMROD said and crazy the ones who talk about slime, I'm like what slime???
If not in water for 2 minutes they're a slimly mess. If kept on water and alive there is no slime to deal with. I hate cleaning dead stiff fish!
They go from my livewell to a bucket of water and I grab one out and clean as it soon as it hits the table, one by one. Cut rib cages out when done but even better when I have my Rib man!
I'm no member of PETA, but filleting a fish while it's still alive is.... savage, imo
So how do you kill them? Lethal Injection?Quote:
Originally Posted by Happyfisherman
Letting them suffocate on ice or bashing them in the head sounds so much more appealing???
Luckily no one is telling you how to dispatch a fish that you caught and are going to eat.
Last fish I caught I tried to drown but it didn’t work, now I have a pet.
Yeah
Agreed. I bonk on the brain and bleed my fish before they go on ice. Fillets are close to snow white for me typically.Quote:
Originally Posted by Happyfisherman
Someone posted on here how they'll let crappie fillets age in the fridge, like up to a week. Said they were better that way. I'm kind of scared to try that, lol
Do you notice a difference in taste/texture between the 2?Quote:
Originally Posted by Mud
I bleed all mine now, after I done a taste test on some, if you haven’t tried to bleed them I would suggest you try, it really makes a difference.
I’m interested in catching and cooking for the first time in my life. There’s a couple of things I have on my mind about this. Number 1, I don’t want to eat blood. Number 2, I don’t want it tasting “fishy”. I’ve had fishy fish before and it’s not enjoyable. So how do you bleed a fish if you’ve already head bonked it dead? Also doesn’t soaking them in salt water get all the blood out?
I bleed all my fish- crappie, striper and bream. I use a small pair of needle nose pliers and pull out the gills on each side and drop the fish in a 5 gal bucket of water for 5 minutes or so then into the ice cooler. I never rinse my filets until I’m ready to fry then they got into an ice slush which firms em up then breading and into hot oil immediately.
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Look how clean.
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I keep a pair of scissors in the boat and I just clip the gills on one side, before I leave, then change the bloody water in the livewell.