Super User tomustang Posted January 6, 2012 Super User Posted January 6, 2012 I have found that: Beating over the head or sticking them on ice doesn't always work. I find that letting them bleed out works better.
Super User J Francho Posted January 6, 2012 Super User Posted January 6, 2012 We have been bleeding them out for a looooong time. Cut the throat just below where the gills attached at the V and throw them on ice. Does make for better tasting fish. We also remove the blood line or red meat section when cleaning by zippering them. Cut two small slits on either side of the lateral line at the tail & pull the red meat off . This is done after filleting. Maybe it's a northern thing? Walleye "unzip" real nice. The salmon and trout don't usually have that dark section. One tip, I use pliers to rip the lateral row of bones out. For snaller fish, an overnight soak in buttermilk gets rid of the bones.
Super User Raider Nation Fisher Posted January 6, 2012 Super User Posted January 6, 2012 Catfish are generally the only fish we bleed out. Unless my buddies mom The Ginsu Master is filleting them. She gets em filleted before the first blood can hit the ground. Woman is like a machine.
Super User deaknh03 Posted January 6, 2012 Super User Posted January 6, 2012 Force the fish to get married and have kids, then sit back and wait. 6
NoBassPro Posted January 6, 2012 Posted January 6, 2012 For salmon and trout, they have to be dime bright and fresh from the lake, and yes, if you are making steaks, use a spoon to remove the mudline after gutting. They need to be fresh from the ocean, makes one heck of a difference in taste. I've eaten plenty of dime bright fresh from the lake fish, still don't care for them. And I'm talking about the dark meat under the skin, all salmon have it regardless of species or location.
Super User Ratherbfishing Posted January 7, 2012 Super User Posted January 7, 2012 Best way to kill a fish is with kindness. 3
jeb2 Posted January 7, 2012 Posted January 7, 2012 I'm surprised I'm about the only one the bleeds them out? I was always told they taste better that way. Maybe because I'm keeping different fish, like trout, salmon, walleye, and pike? I soak the filets in water in the fridge for 2-3 days before freezing or eating. Gets any blood that may be there out of the filets. Otherwise, I'd say bleeding them would be a great idea. 1
McAlpine Posted January 7, 2012 Posted January 7, 2012 I find that filleting fish is a very efficient way to make them dead.
Greed Posted January 7, 2012 Posted January 7, 2012 Best way to kill a fish is with kindness. I would like this post if I could. I would also say a thump to the head with a club would do the trick. Edit: You can like posts, well I'll be... I love this site!
hookset on 3 Posted January 23, 2012 Posted January 23, 2012 I agree With BlueBasser86. Sever the spine just like he described, by having the fishes back facing you on a board then stick the knife in and draw it down like a chop saw or paper cutter.
Super User J Francho Posted January 23, 2012 Super User Posted January 23, 2012 I soak the filets in water in the fridge for 2-3 days before freezing or eating. Gets any blood that may be there out of the filets. Otherwise, I'd say bleeding them would be a great idea. I soak mine in milk, but it's probably the same difference. One thing I've done with perch and blue gills is frreze them in a block of ice. Usually a zip loc, store on it's side. Make sure you freeze somewhere flat - no grates - so you can stack them easy.
grampa1114 Posted January 23, 2012 Posted January 23, 2012 I agree with Bluebasser86, on those rare occasions when frying is in order....the first cut is to sever the spinal chord.
lmoore Posted January 23, 2012 Posted January 23, 2012 I soak mine in milk, but it's probably the same difference. One thing I've done with perch and blue gills is frreze them in a block of ice. Usually a zip loc, store on it's side. Make sure you freeze somewhere flat - no grates - so you can stack them easy. I do this also. It's kind of amazing how much better they taste after an extended period of time, compared to just being frozen by themselves. As far as killing them, I don't usually worry about it. If my concience acts up, I drop them on the ground, a quick stomp to the head, and rinse them off in a bucket of water. Of course, you can't use that method on good sized Walleye or you ruin the tastiest part of the fish....the cheeks!
Super User J Francho Posted January 23, 2012 Super User Posted January 23, 2012 Freshwater scallops, LOL.
jmed999 Posted January 23, 2012 Author Posted January 23, 2012 Do you freeze them in milk or water, J Fancho?
Super User J Francho Posted January 23, 2012 Super User Posted January 23, 2012 Aged (dechlorinated) water. I have a deep freeze, and I use the big freezer zip loc bags. I lay them on their side, on some 1/2" light diffuser that use for "shelves" in the deep freeze. Once their frozen solid, I store them in another section, vertically. Make sure you mark the species and date. I've used fillets over a year old with no issues. 1
jmed999 Posted January 24, 2012 Author Posted January 24, 2012 So what are you doing with milk if you freeze them in water? Thanks for the info!
A-Rob Posted January 24, 2012 Posted January 24, 2012 I normally bonked them on the head with a hard wood mallet 1
fishnla Posted January 29, 2012 Posted January 29, 2012 One trick to know is on a catfish's head they have a small soft spot that you stick a thin wire into and it will kill it instantly. Other than catfish i dont know if any other fish do this. I normally don't keep fish I release, but when I do I put them on ice so I dont really have a problem with them being alive.
Smackieco Posted December 4, 2016 Posted December 4, 2016 Please research.....fish have a central nervous system and feel pain the same as humans. The best way to handle is to kill by pitching or stunning as quick as possible. Chemicals, ice all of these other suggestions are in Humane and do not work. Catch and release is also inhumane as the fish feels every injury and many later die from their wounds. This isn't to say not to fish to eat...just that there is a better way to do it humanly
CybrSlydr Posted December 4, 2016 Posted December 4, 2016 3 hours ago, Smackieco said: Please research.....fish have a central nervous system and feel pain the same as humans. The best way to handle is to kill by pitching or stunning as quick as possible. Chemicals, ice all of these other suggestions are in Humane and do not work. Catch and release is also inhumane as the fish feels every injury and many later die from their wounds. This isn't to say not to fish to eat...just that there is a better way to do it humanly Incorrect. http://www.telegraph.co.uk/news/science/science-news/9797948/Fish-cannot-feel-pain-say-scientists.html Quote However, the new research, which reviewed a series of studies conducted over the years, discovered that only an extremely small number of “C fibres” - a type of nociceptor responsible for pain - can be found in trout and other fish. Professor James Rose from the University of Wyoming in the US, who led the study, also found that the fish brain does not contain the highly developed neocortex needed to feel pain, so do not experience it in any meaningful way like humans. He concluded that fish are able to experience unconscious, basic instinctive responses, but that these did not lead to conscious feelings or pain. The trout’s reactions in the earlier study were therefore not ones of discomfort, as they lack the capacity to experience it, Prof Rose found. The new research also referred to a study done on fish which were caught with a hook and then released. The fish resumed feeding and normal activity immediately or within minutes and went on to show good long-term survival, which indicated they had not experienced pain. http://animalstudiesrepository.org/cgi/viewcontent.cgi?article=1011&context=animsent https://www.sciencedaily.com/releases/2013/08/130808123719.htm Quote Fish are not comparable to humans in terms of anatomy and physiology Unlike humans fish do not possess a neocortex, which is the first indicator of doubt regarding the pain awareness of fish. Furthermore, certain nerve fibres in mammals (known as c-nociceptors) have been shown to be involved in the sensation of intense experiences of pain. All primitive cartilaginous fish subject to the study, such as sharks and rays, show a complete lack of these fibres and all bony fish – which includes all common types of fish such as carp and trout – very rarely have them. In this respect, the physiological prerequisites for a conscious experience of pain are hardly developed in fish. However, bony fish certainly possess simple nociceptors and they do of course show reactions to injuries and other interventions. But it is not known whether this is perceived as pain. There is often a lack of distinction between conscious pain and unconscious nociception The current overview-study raises the complaint that a great majority of all published studies evaluate a fish’s reaction to a seemingly painful impulse - such as rubbing the injured body part against an object or the discontinuation of the feed intake - as an indication of pain. However, this methodology does not prove verifiably whether the reaction was due to a conscious sensation of pain or an unconscious impulse perception by means of nociception, or a combination of the two. Basically, it is very difficult to deduct underlying emotional states based on behavioural responses. Moreover, fish often show only minor or no reactions at all to interventions which would be extremely painful to us and to other mammals. Pain killers such as morphine that are effective for humans were either ineffective in fish or were only effective in astronomically high doses that, for small mammals, would have meant immediate death from shock. These findings suggest that fish either have absolutely no awareness of pain in human terms or they react completely different to pain. By and large, it is absolutely not advisable to interpret the behaviour of fish from a human perspective.
Super User Columbia Craw Posted December 4, 2016 Super User Posted December 4, 2016 On 1/24/2012 at 6:16 AM, J Francho said: Toss it. You don't recycle it as coffee creamer ?
Super User everythingthatswims Posted December 4, 2016 Super User Posted December 4, 2016 On 1/5/2012 at 1:05 PM, jmed999 said: If I'm not releasing the bass (or other kinds of fish) and about to clean them, what is the quickest and most humane way to kill the fish. I mostly filet them but kinda feel bad doing that when they are still alive. What is the best/easiest way to just suddenly kill them before I filet them? Bop them on the head, cut the gills, and put on ice. 1
Super User slonezp Posted December 4, 2016 Super User Posted December 4, 2016 3 hours ago, Smackieco said: Please research.....fish have a central nervous system and feel pain the same as humans. The best way to handle is to kill by pitching or stunning as quick as possible. Chemicals, ice all of these other suggestions are in Humane and do not work. Catch and release is also inhumane as the fish feels every injury and many later die from their wounds. This isn't to say not to fish to eat...just that there is a better way to do it humanly How can you equate a fish to a human?
Recommended Posts