Any of you guys bleed fish that you're going to keep to improve the flavor?
Never tried it, but I'm thinking about it with the drum I've been catching.
Never tried it, but I'm thinking about it with the drum I've been catching.
Yes, I cut the gills on one side and toss em in the live well. Never tried it on drum, haven’t caught any in a few years, but it does make a taste difference on every fish I bleed out. With all my fish, I rip the blood line out, which takes the muddy taste out, as well as any bones. I can’t eat channel cat without doing it, drum taste similar, so I bet that would help too.Any of you guys bleed fish that you're going to keep to improve the flavor?
Never tried it, but I'm thinking about it with the drum I've been catching.
I think that British chef guy is generally a pompous posterior but I remember somebody sent me a link to a video of him learning how to noodle for catfish in Oklahoma.
The locals told Chef Jackwagon that you need to bleed the catfish (around 4:50 in the video).
I hadn't heard of that before (but I'm a lousy fisherman).
Grandma would cut the tail off a big flathead while it was hanging and let it bleed out, said it made the meat better. I honestly can't tell a difference.
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