Chrisb Posted July 6, 2015 Report Share Posted July 6, 2015 The video showed the ribs being removed with both electric and manual knife. Link to comment Share on other sites More sharing options...
frog088 Posted July 6, 2015 Report Share Posted July 6, 2015 Guys, growing up my father use to tell me not to keep the bigger ones. Two reasons, big spawners and they have a fishy taste. Well, any fish that I clean I take out the middle "mud line", "muscle line" "lateral line" what ever you want to call it..... lol I shouldn't say any fish, cause I don't do it with perch. Bass and walleye I do. What a difference, I remember a few years back when my father was watching me clean some mature bass and then we had a fish fry later that evening for the family. He couldn't believe how great they were. Another thing, if I know I'm going to harvest a fish, I bleed them out right away, makes cleaning a lot cleaner and less blood in the fillet. Especially walleye, talk about clean white fillets. Best of luck to all! If there is blood in your fillets, you're doing it wrong. Link to comment Share on other sites More sharing options...
Batts77 Posted July 8, 2015 Report Share Posted July 8, 2015 I didn't know there was a right or wrong way to bleed them out. I just sever right between the gill under the mouth. Sound right? Seems to work... Link to comment Share on other sites More sharing options...
Buckshot Posted July 8, 2015 Report Share Posted July 8, 2015 It's not bleeding them out its just " the right cuts " in the filet process .... There should be very little blood .... Mine are caught ... Kept alive until filet... Then straight to being cooked .... Can't beat fresh !!!!!! Link to comment Share on other sites More sharing options...
fish4life82 Posted July 8, 2015 Report Share Posted July 8, 2015 When I store my filets for longer than that night I prefer to soak my filets in salt water for 1 hour. Afterwards rinse the filet in a strainer you will be amazed how much sand comes out of a filet in that short period of time Link to comment Share on other sites More sharing options...
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