Papa D Loc: Mantweeka, Ca

A while back there was an active thread on whether or not you should bleed out your catch.

I just found a recent article that supports my position of "the need to bleed increases based on the duration of the fight".

Here's an excerpt for why...
"...Bleeding has been a common practice with offshore anglers chasing tuna and swordfish for decades. Part of the reason it’s critical with these fish is because the fights can last hours, and as fish become stressed, they build up and secrete lactic acid into their muscles. This acid can give the flesh a metallic taste, but if the fish is properly bled immediately after landing the acid will flush out with the blood."

They also recommend a slow bleed out. This makes sense because in all of the homicide scenes that I've seen,
the size of the blood puddle scaled inversely with the speed of death (no pool for instantaneous -- big pool for slow bleed out). Once the heart stops pumping the bleed out stops.

Despite knowing this, I didn't apply it to how I've been bleeding out my fish.

Here's another excerpt on the technique that they recommend...

"My preference is to sever just one or two gills on one side of the fish with shears or a knife. Then, immediately after making the cut, I want the fish back in water, be it a livewell on a boat, a bucket, in the net, or on a rope stringer. Though the method can be perceived as cruel, I want the fish to still have plenty of life when it’s returned to the water, because I want it to continue to breathe strongly for as long as possible. The fish will pump out all the blood in its system via the severed gills, resulting in truly blood-free meat. Severing all the gills or popping the gills tends to kill the fish very quickly, often not leaving enough time for the heart to pump out all the blood."

The full article can be found at:
https://www.outdoorlife.com/fishing/how-to-bleed-a-fish/

DCGravity Loc: Fairfax, VA (by way of Cleveland OH)

Papa D-good tip about limiting the number of gills cut. Makes total sense.

NJ219bands Loc: New Jersey

Great advice.

UncleRob Loc: NE Maryland

We always clip gills, both sides on the White perch we catch. It yields snow white fillets.

Frank romero Loc: Clovis, NM

I was told by another fisherman to bleed white bass. I did and it eliminated the so-called blood vein and were much easier to handle.

Stabicraft2250 Loc: Stockton CA

Thanks,
Lately I have been bleeding every thing but maybe too fast.

HenryG Loc: Falmouth Cape Cod Massachusetts

Great post Papa D thanks for sharing🎣😎👍🇺🇸

Drcatfish Loc: Cherry Valley Ca.

Blead! WAY better tasting filet! Just cut the throat till you see the blood pumping.

CDirkc Loc: Denair, CA

I always bleed my fish. Cut the gills and place them in clean water, hope they thrash around a little to get all the blood out. Then repeat the process at least once, 5-10 minutes. Immediately after place them in an ice/water slurry and keep them ice cold. For minimal effort the quality is much better.

Takodive Loc: Sacramento, California

Good tip I usually tear the gills.

40GRIT Loc: San Ramon, CA

Good info Doug! Thanks

nutz4fish Loc: Colchester, CT

Papa D, Great post and background info. I would never have thought of this....
And, thanks for including the link.

ranger632 Loc: Near Yosemite Park Ca.

Always bled out my fish by cutting all gills, next time will try the one or two gill systems