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Bleeding out fish
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07-21-2010, 04:32 PM
Fish on the stringer has caused more people to think trout taste bad than bad cooks. The digestive enzymes will start to digest the first soon as it dies. Ice will slow this process big time. If you don't ice you get "belly burn" or even "jelly belly". Good crushed ice with a handful of salt in a cooler with hold fish for days.
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Bleeding out fish - by IAintLying - 07-21-2010, 01:18 PM
Re: [IAintLying] Bleeding out fish - by packfish - 07-21-2010, 01:45 PM
Re: [packfish] Bleeding out fish - by IAintLying - 07-21-2010, 02:00 PM
Re: [IAintLying] Bleeding out fish - by BorntoFish01 - 07-21-2010, 02:21 PM
Re: [BorntoFish01] Bleeding out fish - by AverysAdventure - 07-21-2010, 02:45 PM
Re: [IAintLying] Bleeding out fish - by Mojo1 - 07-21-2010, 07:28 PM
Re: [IAintLying] Bleeding out fish - by SF_Austin - 07-21-2010, 02:27 PM
Re: [IAintLying] Bleeding out fish - by Kodiak1 - 07-21-2010, 03:52 PM
Re: [Kodiak1] Bleeding out fish - by AverysAdventure - 07-21-2010, 04:32 PM
Re: [IAintLying] Bleeding out fish - by PACKFAN - 07-21-2010, 05:13 PM
Re: [IAintLying] Bleeding out fish - by cpierce - 07-21-2010, 07:23 PM
Re: [IAintLying] Bleeding out fish - by MMDon - 07-21-2010, 08:31 PM
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