Don't want to hijack the 'salmon fillet" thread, so......
This is a reminder for some, new for others.
For the best quality, ocean-caught salmon should be properly bled, and gutted soon after landing. Gut contents can begin to decompose quickly, and in some cases will damage the meat. This is especially a concern if fish have been feeding on krill. You will know they are feeding on krill by the reddish-orange fluid draining from the vent.
![Image]()
I'm not exactly sure what the chemistry / biology is, but partially digested krill causes some kind of bacteria / spoilage reaction. Warmer temperatures (either no ice, or simply a warm day) will accelerate it
After gutting, you may now pack in ice (especially the belly). Now you have little to no blood in your ice chest; just beautiful product.
When gutting salmon, be sure to remove excess blood by scraping / pushing the veins along the rib bones by using the back of the spoon or blade. This is demonstrated in this video
https://youtu.be/u9bz9ZPOTMc?t=3m25s
Note how they are using a small hose at the 3:45 mark, to push water into the circulatory system & flush out the blood. This method is detailed here:
http://www.washingtontrollers.org/cleaning.htm
Do you want your pictures to say: "I care about my fish so I clean them on the ocean"
![Image]()
Or do you want them to say: "My fish had a belly full of krill for 6 hours"
![Image]()
(btw, note the use of a Swiss Army Knife. if you don't want to spend the $10 on a salmon knife with built in spoon, just tie an old spoon to the handle of a short knife).
This is a reminder for some, new for others.
For the best quality, ocean-caught salmon should be properly bled, and gutted soon after landing. Gut contents can begin to decompose quickly, and in some cases will damage the meat. This is especially a concern if fish have been feeding on krill. You will know they are feeding on krill by the reddish-orange fluid draining from the vent.
I'm not exactly sure what the chemistry / biology is, but partially digested krill causes some kind of bacteria / spoilage reaction. Warmer temperatures (either no ice, or simply a warm day) will accelerate it
After gutting, you may now pack in ice (especially the belly). Now you have little to no blood in your ice chest; just beautiful product.
When gutting salmon, be sure to remove excess blood by scraping / pushing the veins along the rib bones by using the back of the spoon or blade. This is demonstrated in this video
https://youtu.be/u9bz9ZPOTMc?t=3m25s
Note how they are using a small hose at the 3:45 mark, to push water into the circulatory system & flush out the blood. This method is detailed here:
http://www.washingtontrollers.org/cleaning.htm
Do you want your pictures to say: "I care about my fish so I clean them on the ocean"
Or do you want them to say: "My fish had a belly full of krill for 6 hours"
(btw, note the use of a Swiss Army Knife. if you don't want to spend the $10 on a salmon knife with built in spoon, just tie an old spoon to the handle of a short knife).
