Thread: What fish to bleed?
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07-29-2017, 07:19 PM #1
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What fish to bleed?
Besides bonito, what fish do you recommend bleeding? Do you cut em through the gills or cut the tail fin?
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07-29-2017, 07:36 PM #2
Lady in panama city last fall bled the blues out cutting the throat....I had fun catching and giving them to her
Bill..............
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07-29-2017, 09:15 PM #3
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The blues we caught on the pier in June were fine with no bleeding, just iced until I cleaned them, cooked them an hour later. Even the girlfriend liked them. Said they were better than the few small Spanish that I managed to catch
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07-30-2017, 03:54 AM #4
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I bleed several variety. Even Sheephead. The meat seems to be whiter when I do, with less red meat to have to cut out.
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07-30-2017, 07:43 AM #5
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I don't bother to bleed out any fish. I'm going to cut out the red meat anyhow, whether it's bright red or light red. Mox nix. Having said that, I should point out that I don't keep bonito or jack crevalle---might change my mind on those.
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07-30-2017, 11:51 AM #6
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I tried bleeding a few Spanish, but noticed no difference in taste... so just makes more mess in my cooler
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07-30-2017, 11:53 AM #7
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07-30-2017, 02:05 PM #8
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Those are pretty good pan-fried as well Matt.
Just a dash of salt 7 pepper and a tblspn of olive oil ;-)
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07-30-2017, 02:19 PM #9
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Yep, baby jacks are good!
Carl
Life is too short to drink bad beer.
Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present stock assessment methods. It is only an anecdotal report on or comment concerning local observations. Your results may vary.
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07-31-2017, 06:34 AM #10
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I bleed out every fish by gill cutting, I'm not sure if it improves the taste but it's less bloody at the cleaning table and a lot more humane, if you don't bleed them out at least kill them with a spike to the brain or a sharp knife, I keep a dedicated fish killing cooler, but when I was down there in March sheepshead fishing I saw a guy bleeding them out in a 5 gallon bucket and then putting it in his cooler which I will do from now on.
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