Steelhead table talk

[Penobscot]

Having released the previous 4 steelhead of my life I am planning to bring one home for the BBQ. What is the preferred way to clean them (on the water, or put on ice until I get home). Also what is the best way to tell if it has good meat. I know the bright versuses dark thing, but I have seen what I consider dark fish kept, and what about when they have the dark green back and rainbow trout colors. On a side note my First Cast Jigs arrived yesterday and wow they look good.

[jokester]

I always cut their gills to bleed them as soon as I catch them. After about 10 minutes, i'll stick and keep them in my water soaked burlap bag till I get ready to leave. Keeping the fish in the cold water will keep the meat firm and keep the fish from getting warm and soft. There's really no way short of cutting them open to see if they have bright meat. I'd just do the bright/dark thing and usually come out just fine.

-jokester

[Lure Dragger]

The best way to clean them is to use an electric knife and filet them. Once you get the hang of itthat is the only way to do it. It makes for a real nice piece of fish free of most all bones. You can either leave the skin on or take the electric knife and put the skin side down and run the knife right along the skin and it takes it off great. Works great for any size salmon or steelhead.

[SHOUGALNITE]

Use an electric knife if you are not skilled at a had filet knife. Buy a George Formen grill. You can,t go wrong.

[rola76]

Excellent advice so far!!

Definitely bleed the fish asap and then either put it on ice or wrap it in a burlap bag.

Once you get home, using an electric fillet knife will definitely help your odds of a clean, well-cut fillet. It also makes de-boning easier. If you're going to BBQ it, leave the skin on, place it on some tin foil with a little butter, onion, lemon, special seasonings, and you're set for a fine feast!!

[The Bloodletter]

I, personally, don't think bleeding the fish is all that important unless it is a hen and you plan on curing the eggs. If it is cool outside, put it in a wet burlap sack and take it home hole. You can then filet the fish when you get home and throw the carcas in the trash.
As for the bright or dark thing; most steelhead I have caught are fine to eat unless they have already spawned (go backs). Steelhead usually don't spoil like salmon but chrome bright w/ sea lice is always best. Good Luck!
PS: Try the filets on a soaked cedar plank in your BBQ.

[WheresMyBobber]

When bank fishing, I always clean my fish right on the river shortly after catching it. If I'm fishing in a secluded area (where I don't have to worry about someone stealing the fish), I'll find some slow water behind a rock (next to the bank), and keep the fish in the water until I'm ready to go home. I keep the fish in place by putting a stout stick through the mouth and sticking it into the sand/river bottom. Sometimes a couple rocks are needed to help form a pool for your fish to lay in. This way they're cleaned, bled and kept at river temperature, which at this time of year is plenty cold enough.

[straightweave]

Bleeding the fish right away seems to help w/ the humane-killing part of the process. It doesn't much matter w/ regard to taste of the fillet, but as mentioned above, it does help w/ the eggs if it's a hen.

[Kentucky Hog Hunter]

Filet the fish...Many suggestion here on this already...

Go to Freddies or Albertsons and go to the seafood section and ask them for a pack of Oregon Cedar Planks... They come 2 to a pack or maybe 4.

Soak one cedar plank in water for a minimum of a 1/2 hour... A 1/2 hour will do just fine.

Take some Brown sugar and cover the flesh side of the filets generously... The Brown Sugar will dissolve and use this melted sugar to brush while the fish cooks on a gas grill on the cedar plank.
15 minutes or a little longer depending on thickness will do...

I guarantee you will not go wrong if you do this...It is awesome for salmon as well...

Good luck.

[ 12-17-2003, 09:58 PM: Message edited by: Kentucky Hog Hunter ]

[ampersat]

Bleed the fish immediately, period. It does make a difference.

I'll tie my fish up in some current while I continue fishing. When I get ready to leave, I'll clean the fish. Throw the innards out into the deepest, slowest pool that is nearby. Don't just leave them there on the bank to stink the place up.

As for telling if the flesh is good, that depends. Steelhead will hold up pretty well as long as the fish looks good. If the fins are starting to degenerate or there is flesh missing on the face or snout, let it go regardless of what the rest of the fish looks like, bright or not. Salmon tend to break down pretty quickly so if it's getting significant color to it, let it go.

[LCFisherlady]

If you are looking for the best table fare you should consider the bucks before the hens. Bucks may start to color before the hens but their flesh will hold better. Hens have such stress on them due to egg production that they may become very light colored and still be quite bright looking.
Bleed, and then if at all possible get the fish on ice as soon as possible. Then it is YUM, fish on the grill!
Judy

[GutZ]

I gut them immeadiatly. I love to to see them raw and wriggling hanging in a tree. I have been known to sometimes eat their little hearts as they still beat!

GOLLUM

[freespool]

Untill I met the love of my life I was a bonker. But now I'am a bleed and clean right away guy. This is the way a profesional chef insists it be done. In the summer I carry block ice I chunk up and fill the stomach cavity. Then when I get home she skillfully fillets them.


free

[Twitchs_Tackle]

Growing up next to an Indian Reservation, I also learned of one extra step. They say that in order to pay respect to the fish and to ensure future fishing success, you must return the carcass of the first fish kept back to the river from which it came after you filet it. :grin:

Just thought it was interesting...

[Holehog]

I concur with the bleed your fish method. Cut gills and hold by the tail, head in water and wiggle the fish until blood is gone. Blood taints the flavor!

Gut, gill and wash fish completely before putting it on ice, treat it as though you were going to put in in your mouth.

I too have gone to the electric knife just because it is faster for me. I do remove rib bones with standard fillet knife.

If the blood, guts and dirt are gone when you get home the job is eaiser and cleaner with the best possible end product.

I also believe bucks are usually better table fair, that is why I usually only fish drifts where only bucks lie.

Flesh of the Steelhead become your flesh.