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Topic: Care of fresh caught salmon?  (Read 2054 times)

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dwest

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This year I'm going to have big problems: fresh caught salmon in the net.
 
Now what?
 
How do I care for these fish so they get home in the best eating shape?
 
Thanks.
dwest -  just a guy. (Occasionally posting quasi-fictional-hopefully-amusing stuff under the pen name StocktonDon.)


MolBasser

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Bleed and ice emmediately.

Time to ice is critical.  Get it cold as fast as possible.

MolBasser
2006 Kayak Connection Father's Day Champion
"The Science of Fishing"
Relax, Don't Worry, Have a Homebrew!
  :happy10:


kickfish

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Also, if possible gut it and take out the blood line.  Also, try to used sea water to clean it and not tap water.  If you want to take off the scales use a high pressure hose nozzle.

Ken kickfish


ex-kayaker

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Salmon in net......club to the head to keep it from beating itself up on the deck, bottom of fish...cut from one gil ending to the other completely severing the fish head from the bottom, long cut from ass to head end , remove guts and gills and as Ken pointed out scrape out that blood line.  Try using a soft cooler if you don't have a fish bag and keep it out of the sun.

The biggest problem this year has been getting a fish on the line, cleaning is the least of your worries.  And if you get into those river fish make sure you report it.......not like a certain individual who posts pics of fish on his yak then deletes the thread  :smt044   
..........agarcia is just an ex-kayaker


dwest

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Care of fresh caught salmon summary outline, so far:

1. Fish in boat

2. Bash on head to stun, not kill

3. Cut or clip gills on each side to bleed out salmon

Put salmon back in water to bleed out for 10-15 minutes

Protect from seal lions, etc. while letting bleed out

Don’t put back in water if warmer than?  ?60 degrees?

4. If possible, gut bled out salmon, preserving roe with minimum handling

On ice but not in contact with ice or freshwater (in foodsaver or freezer bags)

   Option: ice / rock salt / little water slurry
   

5. If not possible to gut bled out salmon, cool it down:

On ice but not in contact with ice or freshwater

Option: ice / rock salt / little water slurry

6. Home care:

Salmon: scale, filet or steak, use fresh or freeze in foodsaver or freezer bags.

   Wait 6-8 hours until salmon has gone through rigor mortis?
      
http://www.kasilofseafoods.com/FAQ/FAQ-7.htm
      
Online how-to:

         http://www.salmonuniversity.com/ol_htfs_intro.html


Roe:  freeze in foodsaver or plastic bags for later cure, or start cure process

I did find what looks like a good online article on curing roe at:

   http://www.lakemichiganangler.com/tips/salmon_eggs/curing_salmon_roe.htm


Please keep the tips and tricks coming in!

Thanks for helping a newbie.
dwest -  just a guy. (Occasionally posting quasi-fictional-hopefully-amusing stuff under the pen name StocktonDon.)


LoletaEric

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Don't take the chance of just stunning it - KILL it with the bonk to the head.  And I don't know about the salt vs. fresh water issue, but I put my big salmon on ice right away, gutted and gilled about 3-4 hours later at home, then had it right in ice/water for 24 hours before completing the "slaughter" process - I noticed no ill effects.  But I'd like to hear more about it - I could've just gotten lucky.
I am a licensed guide.  DFW Guide ID:  1000124.   Let's do a trip together.

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Being an honorable sportsman is way more important than what you catch.


kickfish

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The problem is that fresh water (tap water) will start breaking down the enzymes or meat of the fish.  I take my fish in to get smoke at Ralph's Smoke House (Now called Willow Glen Meats) or Los Gatos Meats and they have both told me to not was the salmon off with tap water.  It will not make you sick.  But, you can taste the difference.

Ken kickfish


MolBasser

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I think the water issue only pertains to fillets.

If you have a whole bled salmon, it can go right on ice no worries, in fact I HIGHLY recommend it.

If you kill the salmon before it is bled, it will not bleed properly as the heart is not pumping the blood out.

I now routinely bleed any fish that I plan to eat asap.

MolBasser
2006 Kayak Connection Father's Day Champion
"The Science of Fishing"
Relax, Don't Worry, Have a Homebrew!
  :happy10:


 

anything