07-21-2010, 08:31 PM
I keep a bucket of fresh water on my boat. As soon as I catch a Kokanee I rip out one set of gill rakers and allow the fish to bleed out in the water for 4 minutes. The fish is then cleaned or at least patted dry and put in a bag and then into ice as quickly as possible. This process makes a huge difference in taste and meat texture quality.
Nothing worse than a fish that has died on a stringer in the water as it's body releases acid from the struggle throughout the meat as well as being spoiled by the blood. [:p]
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Nothing worse than a fish that has died on a stringer in the water as it's body releases acid from the struggle throughout the meat as well as being spoiled by the blood. [:p]
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