Do you want delicious, clean, white fillets?
Then you’ve got to bleed your fish.
Why bleed fish?
Because bleeding your fish helps get all the blood out – which produces tastier fillets.
It’s amazing how much better a well-bled fish tastes over a fillet that hasn’t been bled properly.
Plus, it’s a humane way to kill fish quickly.
In this video, you’re going to learn:
- how to bleed several different species of fish (including how to bleed flounder, bluefish, mackerel, and mangrove snapper)
- when to bleed fish
- how to know if you did it wrong
- and more
Watch the video below to learn how to bleed fish.
How To Bleed Fish [VIDEO]
If you decide you’re going to keep a fish, you want to bleed them right away.
This will ensure you get the cleanest fillets and kill the fish quickly and humanely.
To bleed them, all you need to do is cut the artery that runs along the bottom of the area between their gills.
You’ll know you cut through the artery if there is a lot of blood loss or blood on the knife.
If there’s no blood, then try again a little higher.
After you’ve cut through the artery, place them in ice.
As you can see in the video, all species of fish have this artery between their gills, even flounder.
Conclusion
If you want the cleanest, most delicious fillets possible, then you should bleed your fish.
To do that, just cut through the artery between their gills and put them on ice.
Have any questions about bleeding fish?
Or do you have a better way of doing it?
Let me know in the comments below!
And if you know someone who loves to catch and cook fish, please TAG or SHARE this with them!
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Related articles:
- How To Fillet Spanish Mackerel (And Get Rid Of The Fishy Taste)
- The Best Way To Cook Flounder [10 Delicious Flounder Recipes]
- How To Cook Sheepshead (The Simple & Delicious Way)
