To Bleed or not to bleed.

[Fish Biz]

That is the question, When I mated in cape may we always bled our tuna's and packed them in ice. When I bought my first tackle shop in Cape May and opened the fish cleaning biz, I preached bleeding for table quality.
I've seen the benefit in tuna's, black drum, blue fish and large striped bass.
Drumfish is a world of difference by bleeding, when bled the meat looks more like veal than fish, you still need to trim all the dark meat from it but there will be less dark meat to trim if bled properly.
Bass, some believe gains no benifit from bleeding, but I feel on the bigger fish if they are bled you will see a significant beni in the quality of the fillet, firmer, less dark meat and less strong fishy flavor from the dark meat.
Bluefish, Yes I eat blues but only bled and under 10 lbs mostly for the smoker, but will throw a small one on the grill.
I've noticed wether it is right or wrong but it doesn't look like guys from the west coast (only from the pictures on here) bleed their tunas. So thats why I ask, do you guys bleed your fish, and what species do you bleed? Thanks Tim

[Kahi]

Im a big fan of bleeding all Fatty and Bloody Fish. Gutting and gilling a fish and directly bleeding them reduces the internal body temp aided by ice. Also, the redline permeates through the flesh quickly,so bleeding also helps to cut this down. Helps in table taste, ad helps to start the enzyme break down, ie how tuna tastes better the next day when it sat on ice...Kahi

[floridadeckie]

BLEED 'EM! bleed your tuna, bleed your mullet, any fish that generally has any gamey or fishy taste. also bleed your venison, it wont taste near as woodsy and gamey

[stressrelief 28.5]

I agree bleed all fishey tasting fish. When it come to deer some people hang deer to cure or season out.I for the last 5 or6 years after hanging for 24-36 hours started to soak mine in ice water for a least 24 hrs before finishing the processing. This is not done with deer meant for sasage or burger meat. Back straps-steak-roasts-hams-and last but not least is the jerky meat the more blood soaked out the more flavor you can get into the jerky. Good luck hunting this year.

[BIG_AL]

yea i also have noticed a signifigant difference when you bleed em


so i am a fan of bleeding them...

[Southern Hunter]

I bleed all Tuna!!

[sportfishingusa]

i bleed them all.. tuna, mahi, blackfish, stripers, drum, and anything else including fluke and weakfish and anything i can get my hands on..
i feel the same as you say about the meat.. it makes it so much better!!

[striper swiper]

Bleed all fish weather to the table or market or even if for bait Bait will last longer if you bleed them out before you freeze them
For Deer my family will make a corral of hemlock or balsm fir and hang the deer as long as possible sometimes for a month (In VT,NHthe weather will allow this) The freezing/thawing will pull alot more blood and that produces a better taste as well as alot more tender meats If you don't have that luxury Talk to a butcher shop a local super market(not a chain type) or meat processor to hang for a period of a 2 weeks The difference is very noticable