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Transporting fish/waiting to fillet
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<blockquote data-quote="sl1000794" data-source="post: 290719" data-attributes="member: 6974"><p>My $.02.</p><p></p><p>Fish that are caught and cared for (chilled, cleaned the same day) are going to taste great if eaten in a couple of days. We bled, gutted and gilled all salt water fish we caught off California. I would bet that tuna have twice as much blood per pound than any fresh water fish. They do not have white flesh. Nuf said.</p><p></p><p>Bleeding, gutting, gilling and cooling fresh water fish when they are caught are going to extend their shelf date until needing freezing date more than making them taste better when consumed within a day or two of being caught. I would bleed, gut, gill and chill any fish that I planned to freeze. They will taste better if you do.</p></blockquote><p></p>
[QUOTE="sl1000794, post: 290719, member: 6974"] My $.02. Fish that are caught and cared for (chilled, cleaned the same day) are going to taste great if eaten in a couple of days. We bled, gutted and gilled all salt water fish we caught off California. I would bet that tuna have twice as much blood per pound than any fresh water fish. They do not have white flesh. Nuf said. Bleeding, gutting, gilling and cooling fresh water fish when they are caught are going to extend their shelf date until needing freezing date more than making them taste better when consumed within a day or two of being caught. I would bleed, gut, gill and chill any fish that I planned to freeze. They will taste better if you do. [/QUOTE]
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