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<blockquote data-quote="shorthairsrus" data-source="post: 117266" data-attributes="member: 219"><p>They say rinse in salt /milk mixture. I generally rinse the fillets once at the cleaning station as I want to get as much of that bacteria off - then when I get home I rinse with salt water if I am going to freeze. Reason it removes the remaining blood and sets up the filet with a protective coating for freezing. Last weekend I had to clean dead fish as the cleaning station has been booming all weekend. Earlier this year six mile was down, lakewood was down - every sconi, sota, local and his brother used the one over by us. I was off the water at 830 by the time it was free was two hours later -- I broke every ans law and some of the fish were still alive but had some dead ones. The dead ones I could see the filet was already breaking down within that short period of time. I seen a guy dragging a stringer earlier that day - I cant imagine.</p></blockquote><p></p>
[QUOTE="shorthairsrus, post: 117266, member: 219"] They say rinse in salt /milk mixture. I generally rinse the fillets once at the cleaning station as I want to get as much of that bacteria off - then when I get home I rinse with salt water if I am going to freeze. Reason it removes the remaining blood and sets up the filet with a protective coating for freezing. Last weekend I had to clean dead fish as the cleaning station has been booming all weekend. Earlier this year six mile was down, lakewood was down - every sconi, sota, local and his brother used the one over by us. I was off the water at 830 by the time it was free was two hours later -- I broke every ans law and some of the fish were still alive but had some dead ones. The dead ones I could see the filet was already breaking down within that short period of time. I seen a guy dragging a stringer earlier that day - I cant imagine. [/QUOTE]
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