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[DragonSpeed]

Maybe because they ice them right away.

I would much rather have the fish in 18C water than 30C air.

Damp white cloth (or burlap if you must) bag.... Evaporative cooling.

[andychan]

"Handling fish by the tail
often breaks the backbone, resulting in blood spots, severe bruising,
gaping and mushiness."


that is for a 50 pound tuna. i find they bleed best when held from tail for a minute or 2.

[DragonSpeed]

that is for a 50 pound tuna. i find they bleed best when held from tail for a minute or 2.

That document is for Salmon off the westcoast.

[Spiznack]

I find if I bonk the fish first it does not bleed as well.  I rip the gills out immediately and upon gutting the fish I then push the remaining blood out from the inside of the belly.  If you look you can see veins running through this area and the blood can be pushed out with the back of the spoon.  I learned this trick from a buddy who fishes commercially.  (I also do this with my roe skeins prior to curing.  You can push the blood out easily with care.)  Don't know if it makes a big difference.  Straight to the ice box to trade the fish for a beer!

[tworivers]

"Straight to the ice box to trade the fish for a beer!"

Beer sounds good, but if you trade (barter) your recreational catch with someone other than yourself... you could be busted

[DavidD]

Straight to the ice box to trade the fish for a beer!

Thats not what he meant.... oh never mind.  I do the same some times. 

[tworivers]

You kinda look like a "shady bartering type" David

[Spiznack]

My ice box with my beer!  LOL.  It would be a pretty funny scene if I were out there bartering with myself.   

[FraserFishing]

I feel bad to cut the fish or use force on it while it's still alive. It just feels mean and torturous . I just wait for it to pass away

[alwaysfishn]

I feel bad to cut the fish or use force on it while it's still alive. It just feels mean and torturous . I just wait for it to pass away

Sorry, that's actually funny in a sad way..... 

Growing up on a farm our main focus was on how to ensure that the animal we butchered would be the best quality it could be when it reached our table. This included knowing how to kill and bleed the animal. This is the same attitude that slaughter houses have when they prepare the pork, chicken and beef that you eat.

If you want the best quality salmon for your table use the advice that different people have provided. If you're not prepared to do that, you'll be eating an inferior product, and that's seems like such a waste.

You are probably better off buying your salmon from a commercial fisherman who has done your killing and bleeding for you...    

[FraserFishing]

Sorry, that's actually funny in a sad way..... 

Growing up on a farm our main focus was on how to ensure that the animal we butchered would be the best quality it could be when it reached our table. This included knowing how to kill and bleed the animal. This is the same attitude that slaughter houses have when they prepare the pork, chicken and beef that you eat.

If you want the best quality salmon for your table use the advice that different people have provided. If you're not prepared to do that, you'll be eating an inferior product, and that's seems like such a waste.

You are probably better off buying your salmon from a commercial fisherman who has done your killing and bleeding for you...    

I never tried it or was willing to try it. You grew up doing it but I , I have no experience

[clarki]

I feel bad to cut the fish or use force on it while it's still alive. It just feels mean and torturous . I just wait for it to pass away

The idea is not to wait for it pass away. The idea is to help it. 

[FraserFishing]

The idea is,not to wait for it pass away. The idea is to help it.

Okay but is there a way to instantly kill it?

[canoeboy]

in my belief leaving a fish to sit there and just "pass away" would be more cruel,  its like strangling it. Better to kill it quicker then leaving it to die slowly

[alwaysfishn]

Okay but is there a way to instantly kill it?

Bonk it on the top of the head between the eyes, then cut or pull the gills.