Hook Em and Cook Em Contest

[William Novotny]

Originally Posted by WCW Moderator

Here is another popular chef "Sporting" the Bubba Blade.

OK am I the only one who thinks that fish was not bled properly? I've noticed a huge difference in the quality of flesh and the amount of blood in the meat when instantly bled and iced for 24 hrs before fileting. Icing brings the remaining blood to the surface and most of it will come off with the skin after fileting. Otherwise you get oily very gamey tasting fish. I've had yellowtail that I iced for a day and it was comparable to sushi house himachi