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Author Topic: Bleed or not to bleed?  (Read 2340 times)

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Offline HD

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The new "craze" is to bleed your fish. Attached is a photo of filets that have been bled, and some that have not.

I personally have not noticed a difference..... how about you? What is your opinion?
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Online glenn57

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I don't, fish taste fine by me!!
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Offline LPS

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Before I head in I cut the gill on each fish and leave the livewell on.  Or I throw them on the ice to bleed out.  It is surprising now small amount of blood comes out of a fish.  BUT when you fillet them there is no blood making more of a mess.  Especially if the fish is still alive and flopping around.  Big difference to me.  I fillet right on the kitchen countertop next to the sink. And the fillets are cleaner.   

I just started doing it a couple of years ago and it may have been from something that was on the front page here.
« Last Edit: December 12/24/21, 06:33:40 PM by LPS »

Offline LPS

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The new "craze" is to bleed your fish. Attached is a photo of filets that have been bled, and some that have not.

I personally have not noticed a difference..... how about you? What is your opinion?

I see three fillets that are white. The rest are more red.
« Last Edit: December 12/24/21, 06:35:48 PM by LPS »

Offline Bobberineyes

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We've been doing it for a while, it does shorten it up a bit running water over the filets after cleaning.  Usually during open water they get chin sliced then put in a bucket to bleed out. Works good if ya ax me.. :happy1:

Offline Boar

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Cookie cuts em, i dont cause i forget to, taste? Everything deepfried taste the same. Just less mess.
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Online Jerkbiat

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I don't cut them either. Just end up with a big mess in the bucket then.
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Online dakids

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Bleed all but pan fish.   Taste is about the same.  Less mess while cleaning. Also much easier and safer cleaning a dead fish.
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Online Pulleye16

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How early are people “bleeding” their fish? Hours before cleaning them? Minutes?  I’d think a fresh fillet would taste better than a fish that’s been dead for hours but if freezing, probably no different.

To me, fish hardly bleed when cleaning so I don’t see the point.


Online glenn57

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How early are people “bleeding” their fish? Hours before cleaning them? Minutes?  I’d think a fresh fillet would taste better than a fish that’s been dead for hours but if freezing, probably no different.

To me, fish hardly bleed when cleaning so I don’t see the point.
i agree pulleye!!!!!!!! :happy1: :happy1:
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Offline Boar

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Glenn ya got catch fish to clean them...sheesh!
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Online glenn57

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2015 deer slayer!!!!!!!!!!

Offline LPS

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When in a boat I cut them right before I head in and leave the livewell pump on to purge them.  I cut them and throw them out the door when ice fishing.  Put the in the bucket when I leave.  They don't have much blood in them. 

Offline Dotch

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I cut myself all the time...oh carp! This is about fish... :doah:

  https://www.youtube.com/watch?v=eclbaC3q94k 

« Last Edit: December 12/25/21, 09:16:32 PM by Dotch »
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Offline LPS

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Heck of a good movie.  May have to rewatch it.

Online Gunner55

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About the only time I bleed 'em is on the ice especially if I'm staying out for a while.We rebuilt Dad's livebox a few years ago so the open water  :fish2: go in there unless I know they won't make it. If any in the boat get stuck, it's usually those.
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Offline Dotch

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Has no idea this was a "thing". Starting out trout fishing in rivers & streams to ponds & lakes later on about all we did was conk them out 1st before cleaning them then wash & rinse them thoroughly. Panfish & everything or just walleyes & nords?  :scratch:
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Online glenn57

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dotch, if i would do this, i would think the walleyes and nords????? but i dont. like pulleye stated earlier........i am of the belief the longer the fish stay alive the better. fish are probably the fastest decomposing type of "meat" there is. you can sure tell when cleaning them. during the heat of the summer, when i get off the lake i have an old cooler i throw the fish in, if i dont have ice with me, and i usually do, or i stop and buy some ASAP, and throw it on the fish.

AND contrary to boars comments, i've cleaned alot of fish!!!!!! :mooning: :rotflmao: :rotflmao:

i try and get them cleaned also ASAP. rinse them well, then get fresh water on them and let them sit in the frig overnight.......put fresh water on them and then they hit the freezer!!!
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Online glenn57

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About the only time I bleed 'em is on the ice especially if I'm staying out for a while.We rebuilt Dad's livebox a few years ago so the open water  :fish2: go in there unless I know they won't make it. If any in the boat get stuck, it's usually those.
back in the day we had one of them to. but occasionally a critter would get in it!!!!! :angry2: :rotflmao:

they work good in spring and fall when the water is colder, not so much in the heat of summer.....at our place anyway........we are in a shallow bay. i could see where yours would work good gunner being your bay is deeper..........AND that took alot of courage to agree with you!!!! :pouty: :rotflmao: :rotflmao: :nerd: :rolleyes:
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Online Gunner55

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Even then, when the surface temps get up there, usually ~ 75* for us, I'll check 'em everyday if there's any in there. I'll move the livebox deeper as the water warms too as I like it in at least 2-3' of water in July & August. We have a small piece of wood we can turn for a lock.
« Last Edit: December 12/26/21, 05:30:20 PM by Gunner55 »
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Offline snow1

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None issue with with blood in our camp,when we fillet we work around the rib cage,don't cut through it....hence no blood, plus the sharp knife edge lasts longer not cutting through the ribs.

couple buds,serious trout fishermen,for years fishing with these yahoo's when they decided to keep a couple trout for dinner which was a rare event itself,they always gilled the fish which bleed them out