Buzz
Draining the blood from freshly caught fish can diminish some of the 'fishy' taste from the flesh, enhancing its flavor. To keep the fish fresh until consumption, drain it immediately after capturing it. Commence by severing the main artery behind the fish's gills. For more effective blood removal, consider pressure bleeding to expel blood from smaller veins. Properly store the fish after bleeding until it's ready to be consumed!
Instructions
Humanely Dispatching the Fish
Locate the fish's brain directly behind its eye. Allow the fish to rest for 15-30 minutes post-capture to minimize movement. Lay the fish on its side on a flat surface or cutting board, securing it with your non-dominant hand. Use your dominant hand to feel for a soft spot behind the fish's eye, indicating the location of the brain.
- If concerned about the fish's movements, wear gloves while locating the brain.
Stun the fish by inserting a knife into its brain. Use your non-dominant hand to hold the fish steady while positioning the tip of a sharp pocket knife at the soft spot behind its eye. Push the knife through the fish's skin, piercing its brain to render it unconscious. Although the fish may twitch momentarily, it will cease movement shortly after. Continue pushing the knife through until the fish stops twitching, ensuring the nerves are severed.
- If the fish remains agitated after the initial stab, try repositioning the knife 1 inch (2.5 cm) away and repeat the process.
- Keep your fingers clear of the knife's blade to prevent accidental cuts.
Sever the arteries by cutting behind the fish's gills. Use your non-dominant hand to lift the gills, then guide the knife behind the red fleshy sections. Cut around the gills from the bottom to the top of the fish to access the main arteries. Flip the fish and repeat the process on the other set of gills to ensure proper bleeding.
- As the fish bleeds, ensure it remains on a surface that can be easily cleaned to avoid stains.
- Consider investing in a specialized fish cleaning station with raised edges to contain spills.
Immerse your fish in cold water for approximately 30 seconds to drain excess blood. Fill a large container with cold water and submerge the fish after making the incisions. Agitate the fish underwater to facilitate blood drainage from the veins. Allow the fish to remain in the water for at least 30 seconds before removing it.
- If available, use a hose to rinse the fish thoroughly.
Pro Tip: When aboard a boat, you can hang the fish from a line and tow it behind the vessel for more effective rinsing.
Pressure-Bleeding Your Fish
Remove the fish's head to access the main arteries. Lay the fish on its side and secure it with your non-dominant hand near the midpoint of its body. Starting from behind the gills, use a pocket knife to slice upward from the belly toward the spine. Repeat the process on the opposite side to detach the head. Decide whether to keep or discard the head, as per your preference.
- The fish's head contains tender meat that can be utilized in cooking.
- Expect the fish to bleed once the head is removed, so take precautions to prevent spills or stains.
Pro Tip: Allow 15-30 minutes after catching the fish before decapitating it to minimize its struggles.
Clean and gut your fish. Create an incision down the center of the fish's belly, starting from the tail's base and moving toward the throat. Stop the cut about 1 inch (2.5 cm) from where the head was removed. Open the fish along the incision and scoop out its internal organs using your finger or a spoon. Locate the blood line along the spine and remove it with the spoon.
- Discard the fish guts into the water or use them for composting.
- Wear gloves if you prefer to keep your hands clean.
Rinse the fish's body using a hose. Flush cold water through the fish's cavity to rinse away any accumulated blood. Massage the flesh to expel additional blood. Once the water runs clear, halt the hose to proceed.
- If on a boat, immerse the fish in water for rinsing or invest in a hose equipped with a compressor.
Utilize a pipette attachment for your hose. Screw the thin pipette onto the hose's end to enhance fish cleaning. Connect the pipette's pressure control valve to the hose end and activate it by turning counterclockwise. Once attached, the pipette facilitates thorough fish cleaning.
- Purchase pipettes from online retailers or outdoor supply stores.
Insert the pipette into the fish's arteries and activate the water flow. Identify the fish's primary artery near the location where the head was removed, just below the spine. Insert the pipette's tip into the artery and switch on the hose to a low-pressure setting. The water will travel through the fish's circulatory system, expelling more blood. While the water circulates, massage the flesh to facilitate blood removal.
- Ensure that the water pressure remains moderate to avoid damaging the flesh or spoiling the fillets.
Terminate the water flow once it becomes clear and preserve the fish on ice. Initially, the water expelled from the fish's veins may exhibit a reddish hue due to residual blood. Continue flushing water through the fish until it runs clear. Withdraw the pipette from the artery and transfer the fish to a receptacle filled with fresh ice to maintain its freshness until consumption.
Pro Tips
Cautionary Notes
- Exercise caution to avoid accidental cuts from the knife blade.
- Handle certain fish species with care due to the presence of sharp spines on their bodies.
Essential Items
Euthanizing the Fish Humanely
- Cutting surface
- Pocket knife
- Large container
Using Pressure to Bleed Your Fish
- Cutting surface
- Blade
- Spoon
- Protective gloves
- Water hose
- Pipette
- Pressure regulator
