Sometimes?
Always?
Never?
I’ve read differing methods, from ripping out the gills/throat to putting a cut in right behind each pec fin and putting the fish head down in a bucket of salt water/ice slurry.
Interested to hear opinions on what results in the best meat and also best for vacuum sealing and freezer storage.
You can pop the gills, cut behind the pec fin and cut the tail. Doesn’t really make a ton of difference either way. Most important thing is that you do it immediately. You want that heart still pumping to push the blood out. After the fish is dead, it won’t clean out as much.
Do not tell fish stories where the people know you; but particularly, don’t tell them where they know the fish.
You can pop the gills, cut behind the pec fin and cut the tail. Doesn’t really make a ton of difference either way. Most important thing is that you do it immediately. You want that heart still pumping to push the blood out. After the fish is dead, it won’t clean out as much.
Do not tell fish stories where the people know you; but particularly, don’t tell them where they know the fish.
More Maxims of Mark, Johnson, 1927
31’ Contender
“Touche”
250 HPDIs
This!
The 1" stab behind each pectoral fin seems to do the trick. I have experimented with two caught at the same time and we could tell a difference.
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“Everybody dances when shotgun sings” Stewart and Winfield