As per @Wave Runner 's approach, bleed them in the death well and then ice them immediately in a cooler... and ice and fish in layers... great result on the cleaning table...I always do it, I cut them between the gills underneath while they're in the live well, change the water a couple of times before the drive-in. It makes a huge difference with the meat appearance and I do think it improves the taste.
Have always done it no mess when cleaning and cleaner whiter fillets. Try it you won’t be dissapointedHave always wondered what is advantage of bleeding out your fish. I have never done it and always wondered. Thanks
Me either... to date I haven't seen any bees or wasps when cleaning in my basement.No blood on your board, whiter filets and no bees or wasps while your dealing with the fish.
That was just pointed out to me now, and I have to admit, I've never seen any while we've been cleaning our fish that are bled out.
Smart.I use pruning shears to cut the gills. Quick and easy!
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