Fun Wed Am - Kayak Fishing Adventures on Big Water’s Edge

pchen911 · 10-24-2008, 10:11 PM

In additional to bleeding it right away....

I kill it immediately to the point where it stops flopping... (after bleeding it out for a few minutes, I gut it, and sever its spinal cord, or I cut the head off completely).... I hear that as it exercises its muscle, the flesh heats up or builds up lactic acid or something.... but whatever it is, it degrades the meat much faster.

If I cut off the head, the same fish would maintain its firmness for a little longer.

Give it a try next time... get 2 macs or 2 bonitas.... bleed one, and cut the head off another. The one with the head cut off ends up with a better flesh consistency at the end of the day.

10-24-2008, 10:11 PM	#5
pchen911 Senior Member Join Date: Jul 2006 Posts: 218	In additional to bleeding it right away.... I kill it immediately to the point where it stops flopping... (after bleeding it out for a few minutes, I gut it, and sever its spinal cord, or I cut the head off completely).... I hear that as it exercises its muscle, the flesh heats up or builds up lactic acid or something.... but whatever it is, it degrades the meat much faster. If I cut off the head, the same fish would maintain its firmness for a little longer. Give it a try next time... get 2 macs or 2 bonitas.... bleed one, and cut the head off another. The one with the head cut off ends up with a better flesh consistency at the end of the day.