Is there a specific way /out/ prefers to bleed Salmon and Trout species of fish? I cut the gills like crazy, fish bled out, but there was still a bunch of blood when I did the filets. Is it better to just cut them lightly so the fish slowly bleeds out? Only thing I can figure is the blood loss happened to quick and the heart stopped. Is there some technique to this? It seems like it works sometimes and then doesn't. Also, I left the fish out until it wasn't moving and then put it on a stringer in the water. Did this cause the blood to coagulate and then stop the remaining blood from draining?Picrel is my catch yesterday. It actually still tasted pretty good but I'm sure it'd be better if properly bled. I did sponge it off with paper towel but that's probably not ideal.
>>2811100Always bleed a fish in water. The water prevents coagulation. I've found that there's a line between cutting too much gill and too little. I haven't quite figured it out, but I know there are ways to get a fish to bleed better.There is also icky jimmy.
>>2811100you are supposed to gut the fish before fileting it, and when you do so you scrape out the remaining blood goo along their spine and wash away the last blood. even if you didnt bleed them then its barely any blood left, definetly not as messy as your pic.
>>2811867This, i mean i only catch smaller alpine trout to eat, but that is all I do, just a single cut on the underside, pull all the guts out, and then get anything left with my thumbnail along the spine
