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gdavis

So I've been reading a bunch lately about proper ways to retain and clean your catch and I've been wanting to improve my current method. As for now, when I catch fish I keep them on my stringer and I don't bleed them. I drag them around with me in the water while I kayak and keep them in the water until I load up and am ready to leave. Before I leave I take the fish off the stringer and toss them on ice. After that I just fillet them and put them in baggies and back into the ice to stay cool. I'll freeze most of it, unless I'm cooking some that night or the next day.

What's the recommended way to retain and clean fish? I keep seeing people say that immediately after catching the fish, they should go on ice. I see other people saying that fish should be gutted and then put into a slushy mix of salt water and ice and cleaned once you get home. I see other people saying to bleed the fish while they're in the water on the stringer so that they have less blood in their system.

Anyone have any science to back their recommended methods?

SeaLevelApparel · Posted: Sat Nov 03, 2012 7:05 pm Post subject:

Everyone has a different way or opinion to this.
But people have been doing it the standard way forever and the meat tastes just fine. Catch a fish, string it, put on ice when back at the vehicle.
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gdavis · Posted: Sat Nov 03, 2012 7:09 pm Post subject:

Yeah. I just figured someone has to have some reason behind their specific methods. I just do what I was taught by my dad. Sometimes I think there are better ways to retain and clean fish.

ThrillinSTX · Posted: Sat Nov 03, 2012 7:26 pm Post subject:

Hiya!,

Some fish fair worse than others. Stuff like sharks and mackerel its better to bleed them out and place on ice asap. Others like reds and drum fair well on stringers. Personally, I prefer putting my trout on ice quickly, but hard to tote a cooler while wading...so we make due with a stringer. As long as those fish stay alive on a stringer, should be fine.
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STAR2004 · Posted: Sat Nov 03, 2012 7:27 pm Post subject: Gill 'n Gut 'em alive

Yeah, there is definitely a better way to retain and clean fish! My father-in-law taught me years ago to always gut 'n gill my fish while they were alive before throwing them in an ice chest. When you get to the cleaning table it is not only a lot less messy, but compare the fillets. The fillets of a gill 'n gut fish is opaque and clear compared to the bloody red fillet of the ones not gilled 'n gutted. Once gilled 'n gutted, put them atop a layer of ice and then put a layer on top of them. If you don't fillet them right away after returning to your final destination, be sure to drain the water off of them at least daily. I will often fish for 2 or 3 days before I actually fillet them. Once you fillet them, I always vacuum seal any fish I don't intend to eat right away.

People always ask me, "Isn't it a lot of trouble to gill 'n gut my fish." Once you become proficient at it, it is not a problem. You wouldn't shoot a deer and throw it on ice without bleeding 'n gutting it would you? So why not do the same with fish?

gdavis · Posted: Sat Nov 03, 2012 7:38 pm Post subject:

I have learned about how to take care of sharks just recently. Apparently you have to gut them and rinse them as soon as you can or they'll piss themselves through their skin. I've also heard some people say that fish go through a fight or flight experience when caught and that their meat can become tense if put them immediately on ice right after catching. But I don't know if there's any science to that.

I need to learn how to gut and gill fish. Usually I just fillet the fish and toss the guts out with the rest of the carcass.

YakAttack · Posted: Sat Nov 03, 2012 7:55 pm Post subject:

As previously mentioned; certain fish species need to be bled and put on ice right away. If you want an animal scientist's opinion here ya go: all animal meat will "tense up" no matter how they are killed or how soon they are put on ice. Energy is stored in the muscles and it doesn't matter what method you use, it will tense up.... Aka rigor mortis. Aging meat (aka storing it in a cold environment) will allow physiological processes to burn the remaining stored energy and the meat fibers will relax. This is why meat is aged commercially for at least 2 weeks before it is cut into steaks....etc. also if you freeze meat it will form ice crystals in it and this will break all the fibers and it will make the meat tender.

What I typically like to do is bleed my fish and get then on ice for 24 hours before I fillet them. When an animal is dying 50% of its blood will rush to its critical internal organs. Bleeding takes most of the remaing blood out and your fillets will be white. I leave the fish on ice for a day before filleting because it makes the meat more firm and gives a cleaner fillet.
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shallowsport · Posted: Sat Nov 03, 2012 9:40 pm Post subject:

Generally speaking I will gut and gill my fish, as soon before putting them in the cooler, after a wade, or before moving to the next spot when in the boat.

I have found that fish that has been on ice for several hours is easier to clean and the meat looks better. That being said I can't tell you that I notice any difference in the taste.