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Hunting & Fishing
Correct way of bleeding a fish?
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<blockquote data-quote="dennishoddy" data-source="post: 4045122" data-attributes="member: 5412"><p>Drum is fine to eat. We have had a lot of it. They live off crawfish and other bugs around rocky areas. I think they get the do not eat from their mouth that looks like a carp.</p><p>Haven't had bluegill on the menu for a while, but we used to scale them, gut them, cut off the head and deep fry, The skin is amazing. </p><p>For bleeding, I'm not sure how much advantage that is. I've cut a gill on some and cut the tail on others. </p><p>We always soak our fish in saltwater for a couple of days before bagging, changing out the bloody water, so not sure which method removes the most. </p><p>I do know cleaning them results in less blood when they have been bled out at the cleaning station.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 4045122, member: 5412"] Drum is fine to eat. We have had a lot of it. They live off crawfish and other bugs around rocky areas. I think they get the do not eat from their mouth that looks like a carp. Haven't had bluegill on the menu for a while, but we used to scale them, gut them, cut off the head and deep fry, The skin is amazing. For bleeding, I'm not sure how much advantage that is. I've cut a gill on some and cut the tail on others. We always soak our fish in saltwater for a couple of days before bagging, changing out the bloody water, so not sure which method removes the most. I do know cleaning them results in less blood when they have been bled out at the cleaning station. [/QUOTE]
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