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Bleeding the fish
Answered Tuesday 20 September 2011 |
Hi Mark, could you please explain why some fish must be bled and gutted and some is thrown on ice whole just after catching. Also, could you make a basic list of most popular fish to be bled. ( tuna, kingfish, snapper, flathead, bream, jew, etc.). Thank you Ladislav.
Great question. Some fish have a very high blood content and if not bled can spoil the flesh. As a rule though I bleed all the fish I am going to keep for a feed.
I tend to find this will increase its eating qualtiy dramatically. There are some fish species that it perhaps wouldn't matter so much but particular the Tuna species must be bled.
Once last thing, try and make up an ice slurry with salt water and ice. Again, far better for the eating quality of the flesh.