Cleaning Catfish?

[jdmidwest]

I cut gills at lower base on salmon, and they bleed. Trout, I rip gills as I gut while fresh and alive, just don't notice a real bleed.  Maybe because the heart is going at same time.

Invasive carp get the big cut and hang them off side of boat till I am satisfied they are done, then turtle food.

[fishinwrench]

I can't see that there would be any benefit to bleeding a fish unless you plan to throw it on ice for hours before cleaning it.   My fish get "bled" while  they are cleaned alive. 

[tjm]

Stress sours the taste of any fish, chemicals in the blood caused by panic. Of course many of us think that is how fish supposed to taste, it's why we add sauce. Fish kept alive on a stinger or in a basket will taste worse than fish killed immediately, unless one likes the taste of hydroperoxides, aldehydes and ketones. They will spoil faster if frozen too, someone  has done studies that support what I was taught way back when. Hogs and cows taste better when fully bled too, same reason I suppose, although I've never seen a study on it. One can soak the blood out of red meat in salt water but that doesn't work as well with some fish.

[fishinwrench]

[BilletHead]

25 minutes ago, fishinwrench said:

             It's a real thing Glen.     Have you ever filleted a fish especially a big one that has been bled Out?  Much cleaner and not bloody at all. I even bleed my white bass now. Hybrids for sure. Try it. 

[fishinwrench]

17 minutes ago, BilletHead said:

             It's a real thing Glen.     Have you ever filleted a fish especially a big one that has been bled Out?  Much cleaner and not bloody at all. I even bleed my white bass now. Hybrids for sure. Try it. 

I haven't 🤷‍♂️ 

When I get done filleting and trimming a mess of fish there is a mess of scales and slime to be hosed off of my cleaning surface, knives, and hands.....but very little actual blood.  

My ol' buddy Cricket filleted a 10# Buffalo on my table once, and it looked like he had butchered a hog.  In that instance I can see where bleeding it out would have been beneficial.  But for my personal fish cleaning purposes I'm just not gonna do it.  

If my fish tasted any better I wouldn't be able to get up from the table when I was done.   

[fishinwrench]

I'm a bachelor tonight, and was gonna grill myself a big hamburger......but now y'all have me in the mood to fry fish.    😁 

Might as well start drinking beer.

[fishinwrench]

See what you've done ! 

 

Thanks, by the way.   Way better than a lonely hamburger 😉

[BilletHead]

43 minutes ago, fishinwrench said:

See what you've done ! 

 

Thanks, by the way.   Way better than a lonely hamburger 😉

             Would have been better if it was bled. 🤪

[fishinwrench]

Ok, here we go 😅 

So those tiny little capillaries running through fish flesh aren't gonna just empty themselves out just because you rip the fishes gills out, or lop off its head.    And I know darn well that you don't put 25psi of air pressure into every fishes aorta to force it all out.    

Your brain has run amok. 🥴

I bet you a dozen of your best flys that if you had a fried or baked fillet from a bled fish, and a fried or baked fillet from a non-bled fish, you couldn't tell the difference.