Lately i've been bleeding out my largemouth bass and walleye as soon as i catch them. Then put them on ice. The bass don't seem to make such a mess on the board, and the meat is firm and almost white. Would it make any sense to do this with gills?
Interesting. Sharks, ya cut around just in front of tail to drain urine out. We bleed out trout and steelhead/salmon. Bluegills ? Well, just 'cuase I haven't heard of it..maybe ! Usually its done to red bloody meat type fish. Am certainly open to consider too. steve b
i never thought of bleeding out a centrarchid (bass/bluegill), but when trout fishing, i routinely bleed them out immediately after catching. dan, you didnt mention yer method for bleeding out, i would be interesed to hear how you do it.
for trout, i put em on a stringer, cut one gill plate, and hang over side of boat for ~5 minutes, then they go directly on ice. if you cut more than one gill plate, they bleed out too fast and the heart stops. just cutting one gill plate, you get a nice even bleed out and the meat definitely stays more firm to the plate.
With largemouth I cut the arteries supplying blood to the gills. On the underside of the fish where the body narrows near the gills i cut through the flesh until it opens up. the arteries should now be visible. I cut them and put fish in water till the gills are pinkish. then put on ice.
I have only done this while ice fishing, but i will try this after opener in the boat.