08-06-2007, 02:46 PM
[font "Comic Sans MS"][size 2][#002850]A few weeks ago, when I was filleting some wipers at the cleaning station at Willard, there was a guy there talking about "bleeding out" his wipers shortly after he caught them so that they would taste better. I got the impression that he had cut them somewhere much like you would a big game shortly after the kill.
Have any of you heard of doing that with fish? Do any of you do that on a regular basis on fish you keep? It seems to me to be a lot to do about nothing. I would think that removing the blood line while filleting would be the best thing to do to improve the fishes taste.[/#002850][/size][/font]
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Have any of you heard of doing that with fish? Do any of you do that on a regular basis on fish you keep? It seems to me to be a lot to do about nothing. I would think that removing the blood line while filleting would be the best thing to do to improve the fishes taste.[/#002850][/size][/font]
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