ToferLee
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Bleeding FishHey so I was wondering if any of you could explain the best way to bleed a fish. I hear it can make quite a difference in taste. I usually just toss my fish on ice, but would love to find out more info on how to get the most out of the meat.
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whiskersticker
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i know someone that cuts the head off and guts them as soon as he catches them, mainly spanish and kings, he said it really helps on taste almost like field dressing one
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hijacker3
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Cut the tail off.
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Dylan
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| hijacker3 wrote: | | Cut the tail off. |
Thats what ive always done..You can cut the guts out to it helps..
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ToferLee
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I'll give it a try, seems I always catch bluefish like mad and wanted to make it a little less fishy. Thanks guys.
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blaminack
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For Bluefish just filet off of the bone and take the skin off and remove any of the blood line and cook it fresh the same day and I bet that you will find it is extremely similar to Spanish Mackerel in taste.
When I lived in North Carolina while in the USMC I caught bluefish quite often and would grill them right along with the Spanish and honestly couldn't tell the difference once cooked.
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