Discussion in 'Steelhead' started by David Holmes, Jul 31, 2006.
"Sometimes a cigar is just a cigar".
Dude, you've said the same thing about other peoples fish pics....Besides Richard asked in a nice, easy going way.
And it was a nicely written story Capmblade.
Cap - I wuz shocked...
"I groped for a melon sized rock and two bashes later he was quiet."
I'm not on a soap box here, I just haven't kept a fish in so long, I didn't expect that. Simply out of habit now, I don't keep fish (normally). I'm not "holier than thou", I just got tired of throwing them out of my freezer a year later. I certainly support harvesting a hatchery brat and enjoyed your story very much.
And Leland is certainly one of the enjoyable characters one finds on-stream (or beach).
I agree. I was a little surprised at that too. I don't bash, I just cut the throat and let them quickly bleed out. Eat them fresh if you can. I try not to freeze fish, but sometimes (during salmon season) I have too. But I never have them in there for more than 3 or 4 months.
When I worked up North, the eskimo said to freeze the fish whole, uncleaned, as it would stay fresh longer and not allow fronst burn to happen to the inner flesh.
On the opposite scale a buddy of mine will bleed and clean the fish within minutes, to keep the flesh fresher, before freezing.
I trust everyone eleses opinion is likely somewhere in between.
Nice catch campblade!
Chadk -- do you mean to say that the fish will eat better if you bleed it out? Where do you cut it? I intended him for the oven and bashing is the only method I know. Please enlighten me on better options.
BTW, we actually ate part of him within a couple of hours of his passing. I think we're eating the rest of him tonight.
Yes. First, introduce Mr. Fish to Mr. Rock a couple times to subdue it. Then stick a couple fingers under the gill plate, grab onto the gills and pull them out. They're full of blood vessels which will quickly drain most of the blood. It's gory but it works quite well and there's no need for a knife.
Since I always have a knife with me, I just stick it through one side of the gills and out the other and slice down through the juggler. Stand back, because the blood will spray everywhere sometimes. I don't bonk them with a rock or anything. No need really. Just a quick cut and either put them well away from the bank to finish bleeding out, or secure on a stringer and bleed out in the water. But never leave the fish sitting out or even in the water more than you'd leave fresh food sitting out. In the winter, when it's pretty cold, this is less of an issue...
Oh, and after about 10 mins, I gut it and clean it out real well.
Ross, if i lived that far north and it was that cold, I'd agree. But here, if you leave the fish whole, unblead, and not gutted, bad things can happen.
For example, I tried this once in the fall with a silver. I put it in a cooler of ice pretty quickly after bleeding it, but not gutting it. There were some parasites that I guess are pretty common in the stomachs of fish. Once the fish died, they made their way out of the stomach and into the meat. As I fillet it that night, i came accross the worms and had to toss the whole thing out. I never leave the river \ lake now without gutting.
But, like I said, if it was freezing out, and the fish could be frozen in short time (freezing parasites and such with it), then that makes sense.
But then you still have do deal with gutting it in your sink after you thaw it out. I've never had a problem with freezer burn unless for some reason a fillet gets lost in the back for a year or so...