How to kill a rock

[Skip]

I've bled fish before - if I'm cleaning them within 6 hours - I don't bother.
With Tuna though - it is recommended.
You'll know when you hit the right spot - blood literally pumps out.
Only drawback - if in a fish box is the mess. The blood often congels - making clots that clog the drain. They are great for grossing out the crew - slurp one like an oyster .

[5th Tuition]

Originally Posted by Skip

I've bled fish before
You'll know when you hit the right spot - blood literally pumps out.
Only drawback - if in a fish box is the mess. The blood often congels - making clots that clog the drain..

I'll tell Lou to bring his cooler.
5th

[thill]

Keep the fish in a livewell that has at least 750 GPH.

When you are ready to kill the fish, cut straight down from the gills, and you cut the aorta every time. Drop the fish back into the livewell, and 5 minutes later, you will have the cleanest, whitest, best-tasting fillets possible. Bury them in ice immediately.

It DOES make a difference in the taste and also how long it will stay Sushi-fresh. Also, it's a quick, humane end to an amazing, beautiful animal.

-TH