bufflo bill

x2 My advice exactly. Keep only your limit, release the big fish (they don't taste good anyway - too fishy tasting), and have at it. I just made a new post on how to remove strong fishy tasting flavor in the fish.,but i'll throw the big once back anyways Well I am out of here and off to fishing! 8-)

I dunno if you know this or not but you can remove the "muddy lake or fishy" flavor in many fishes. I know 2 ways you can do this and you can also do this before you freeze your fish. #1 for every quart if water add half of teaspoon of baking soda and let the fish sit for half a hour , then rinse it. #2 let the fish sit in whole milk for one hour and rinse it with water This works with my wife who is...er WAS a picky fish eater..she hates the "weedy" flavor Enjoy!

Hello im 27 year old man who is just starting to get back in the fishing world. I was always just the type of catch and releasing fish. But now me and my wife are in it for game and their meat. When I watch my wife family they just put the fish on the stringer and the fish dies on its own in the water. ( which I do not like) anyways.. I know you can club them with a priest, bleed, or put them in a freezer and they will die. I wish to learn how to do 2 things how to kill fish humanly and how to bleed the fish so the meat stays nice and white. I read that you can cut them by the heart or cut their gills (photo). How deep do you have to make the cut to the heart or other arterys? When they say to cut the rake of the gills ..which part are they talking about? I see a few layers of gills and do you cut vertical or horizontal to the fish? Are they talking about the gills that is in the fish or the gill that sticks out of the fish? Thanks