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05-03-2025, 07:39 AM #1
General question on handling fish
Recently I started bleeding the walleye we caught while they were still alive. I cut through the small strip that ties the bottom of the body to the head at the bottom of the gills. I put the fish in the cooler and they bled out very fast. When I filleted the fish, I noticed the flesh was much lighter in color. After we ate some, I can’t say it was a lot better but fresh fish is pretty hard to beat.
I have heard several things about the process and wonder if there’s other options. I have heard putting the fish in water while they bleed out helps the process.
How about some thoughts/feedback from the community on this topic?
Thanks in advance
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Thanks to those that have replied.
Are any steelhead being caught?