When cleaning mine I hangs them and chop off tail first and let them bleed for couple mins then soak meat in water a couple days before I finish the process.
I've never bled them. I always just cut the red out of the middle of the fillet. Then soak in water in the fridge for a day with a little vinegar to pull some of the oil/fat out. The vinegar doesn't leave a taste and the fillets will be close to white.
I only bleed out Blue's over 25 or so pounds. On those bigger Blue's I cut the tail off pretty quick after we catch if cleaning fish that day. If I am staking out fish for a later clean, I will cut the tail off 30 minutes or so before I clean.
You ever go to clean one that's alive and they bleed everywhere when you cut into the first filet? That first filet usually turns out fairly pink. Bleeding eliminates that. If im not cleaning them while still alive, i don't worry about it.
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