How do you take care of your catch, Bass, Wayelley, crappie?

[Dinikin]

For those who like to bring those fish to the table, what is the appropriate method of making sure that fish does not go to crabs. Bleed, Ice. or what.
Some of those fish will live for hours in the live well. But what effect will it cause on the taste?

After being primarily sturgeon, salmon fisherman I like to switch over to more available resourse.

[arkansasbasser]

I have found no effect on taste from being in a livewell. I personally put them into an icechest straight away, making sure that the ice is on top of the fish, not underneath. No bleeding. I use an electric carving knife to filet the fish as soon as I get home. Carcass can be saved for crab bait if desired.
If I don't want to eat my fish right away (not often), I put the filets in freezer bags, fill with water and freeze. They will keep for a very long time this way and taste great.

[River Ranger]

I bleed everything I take, gets the blood out of the meat. Keeping your catch cool is also a help.

RR.

[Dinikin]

Does anyonone goes as far as gutting the larger fish right away?

[Cosmic Lazy Susan]

Does anyonone goes as far as gutting the larger fish right away?

I'm pretty new to bass and walleye fishing and wasn't sure what would be best so I treated my catch the same way I do steelhead, except I didn't bleed them.

I gut them and put them on ice for the ride home then filet them at home.

-dale

[Seansquatch]

Unless you like worms in your meat gut immediately cause if the fish has worms they will get out of its guts into the meat with in a few hours of it dieing and warm water fish often have worms or other parasites so gut quickly and then ice them down and you will be fine.

[TooDrunkToFish]

Unless you like worms in your meat gut immediately cause if the fish has worms they will get out of its guts into the meat with in a few hours of it dieing and warm water fish often have worms or other parasites so gut quickly and then ice them down and you will be fine.

all those worms are just extra protein. Salmon, steelhead, and bottomfish are chocked full of them, whether or not they're gutted in the field

[Willie Ketchum]

Yup, that's why ya don't wanna eat salmon sushi.

[arkansasbasser]

I have never gutted my fish and have not found parasites in the meat because of it. In fact, I used to know several people that froze their fish whole, guts and all, and then cleaned them when they got ready to eat them. I tasted them and could tell no difference. I have also never had blood in the meat from not bleeding them. It's not like you are putting a bullet into them.

[BlackBass]

[quote=arkansasbasser;2074835]I have never gutted my fish and have not found parasites in the meat because of it. In fact, I used to know several people that froze their fish whole, guts and all, and then cleaned them when they got ready to eat them. I tasted them and could tell no difference. I have also never had blood in the meat from not bleeding them. It's not like you are putting a bullet into them.[/quote

It is important to bleed your catch, and if you have ever filet a bass or other warm water fish, after leaving it on a stringer or what not, then im sure you have seen worms, specialy sea bass . Very common occurrence

[arkansasbasser]

[quote=arkansasbasser;2074835]I have never gutted my fish and have not found parasites in the meat because of it. In fact, I used to know several people that froze their fish whole, guts and all, and then cleaned them when they got ready to eat them. I tasted them and could tell no difference. I have also never had blood in the meat from not bleeding them. It's not like you are putting a bullet into them.[/quote

It is important to bleed your catch, and if you have ever filet a bass or other warm water fish, after leaving it on a stringer or what not, then im sure you have seen worms, specialy sea bass . Very common occurrence

Uh, no, I haven't. And I have been doing it for around 35 years. I have fished with dozens of people for LM in the south over the years and they all handled the fish the same way. Put them on ice. Clean em when you get home. Maybe it's different up here but so far, I haven't noticed that in my fish.

[QH's Paw]

[quote=BlackBass;2074843]

Uh, no, I haven't. And I have been doing it for around 35 years. I have fished with dozens of people for LM in the south over the years and they all handled the fish the same way. Put them on ice. Clean em when you get home. Maybe it's different up here but so far, I haven't noticed that in my fish.
I agree with you Bill. I haven't seen problems in bass yet. Now walleye are a different story and especially late July and through the end of summer. With walleye it doesn't matter they're in the meat, gutted or not.:twocents:

[dragon67]

You know I use to pack my fish in water when they were going into the freezer so they didn't get that fishy taste. I now vacuum pack them and I get the same effect, and they can last forever.