denisk said:
Those pictures from Barto the other day gave me the itch
Here's what's biting in the Niagara River :lol:
All I see is a GREAT MEAL

, NICE FISH

2 ,
In the latter part of last year I started to bleed all fish caught (lake Mich.) by snipping with a pair of poultry shears, & hanging the fish over the side for a few minutes. Seened to make a difference in taste? But it did help in keeping the deck & cooler free from all those bleeders.
Heard & read alot about bleeding & gonna continue to do so. All table fare is always bled at the stock yards prior to packing. Poultry the same. Wild game, a necessary step to drain as much as possible, to drain blood from the meat, if not, the blood is concentrated in the meat. Would stand to reason the same applies to fish.
I just have a section of 12ga. 12' electrical wire fastened to my rod holder base, slip one end through its mouth/gill & let hang in the water for a minute or 2.