To bleed or not to bleed....

I just use my regular pliers to rip the gills out...no need to unsheath the safety knife on my pfd. It seems to be more efficient that simply cutting the gills too (they bleed out faster).

I normally cut the gills of my fish to bleed them over the side of the yak after bonking their heads. A habit I picked up when catching stripers at the delta. My last trip to Rockaway, I caught my limit of browns and bled each fish after they were caught. I was told later that doing this would be ringing the dinner bell for mr. great white to show up. Didnt occur to me til after I was on shore due to sleep deprivation the night before.

Has anyone had any close encounters because of bleeding fish out in the deep blue?

I don't hook and line, just spearfish, but I always bleed my fish. I haven't had any shark issues while bleeding, more just hunting.

I'm not 100% on this, but I was told it is most effective to cut the tissue behind the gills, rather than the gills themselves.

From a meat quality point of view, if you have the time/desire, ike jime (brain, bleed, destroy spinal column, bury in ice) is really really effective in ensuring your fish meat is top quality.

Cheers!

We managed to wire da sturgeon on da wattah, plenty o’ blood, slight body buzz, nothing like a wired hali...ballistic...on a salmon the fins ripple with some twitching.  I salvaged some pics from a lame vid I took of the process...

We then make a bullet with the body and wrap in towels for a couple days on ice to rest and “cure” so to speak...can go as long as two weeks in this procedure changing out the towels or replacing the paper towels...

We then make a bullet with the body and wrap in towels for a couple days on ice to rest and “cure” so to speak...can go as long as two weeks in this procedure changing out the towels or replacing the paper towels...

Sounds like a really quality meat you did up! Do you dry age after the initial "cure"?

We then make a bullet with the body and wrap in towels for a couple days on ice to rest and “cure” so to speak...can go as long as two weeks in this procedure changing out the towels or replacing the paper towels...

Sounds like a really quality meat you did up! Do you dry age after the initial "cure"?

I guess the first couple days is considered resting, any time after is considered curing, or creating umami, as you know...the goal is to allow the most moisture to draw out...not sure where the dry aging science would occur in this fish process, I keep thinking of beef and that is certain conditions and much time...

We managed to wire da sturgeon on da wattah, plenty o’ blood, slight body buzz, nothing like a wired hali...ballistic...on a salmon the fins ripple with some twitching.  I salvaged some pics from a lame vid I took of the process...

madness