Red meat in rockfish

I bleed them and gut them before packing in ice. I am totally convinced it makes a difference.

Pat

Thanks Pat. Just never here of people bleeding rock, I know bluefsh is best to be bled out. Just now its turned to bleeding blue cats. Good luck out there. You will be on them soon.

I cut the gills and bleed rockfish when I can. No real reason not to unless I'm fishing for 4 more hours and don't have a cooler

I've never have. Just get on ice in a cooler. Going to try it next time. Thx.

I just put them on ice when on the water. When I fillet them I skin them and cut out the red line before doing anything (freezing or cooking) else with the fillets.

But you may now want to listen to me as I might only catch a keeper by accident since Virginia went to a 1 fish limit in the bay and now the ocean season is a 28 to 31 inch slot.

From what I am reading/gleaning, I will go out on a limb and say bleed 'em all. Although I have never bled a single one, I will do so going forward. Goats, chicken, pigs, cows, deer all get bled right? Why not fish.

harrellbrad10 said:

Do they not need to be bled out ? I've seen the catfish on a rope being bled out. Why does know one do this with rockfish especially the big ones ? Why only apply this method to blue catfish ? Or is it just cause a rockfish is a trophy ??

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I do and there is a big difference in taste. Try it for yourself tell me I’m wrong

harrellbrad10 said:

Do they not need to be bled out ? I've seen the catfish on a rope being bled out. Why does know one do this with rockfish especially the big ones ? Why only apply this method to blue catfish ? Or is it just cause a rockfish is a trophy ??

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I would bleed out any fish and cut out the red meat. Makes the meat whiter and less fishy.

People want fish with no bones and don't taste like fish. LOL!

because it takes a lot to make a catfish palatable, not so much with a rock fish

longtail said:

because it takes a lot to make a catfish palatable, not so much with a rock fish

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I would agree if you're talking about white or channel cats, not so with blue cats. IMHO, they are better table fare that rock.

Are you allowed to bleed rockfish while on the bay, especially if they are near the 19 inch limit? Keep the tails? I assume you're still not allowed to fillet them on the bay?

Charter boats can, recs can not

Any fish that is part of the creel limit can be bled anywhere at any time.

Pat

Russel - no need to cut tail off. Just make a slice very close to tail - but stop at back bone. Slice / cut the gill rakers - blood will flow freely.

I have never bled mine. When I fillet them I cut out the blood line and soak in a salt water bath overnight in the fridge. The fillets come out clean and white.
The next day I rinse, pat dry, wrap in saran wrap then in a freezer bag. When I take them out of the freezer they are as good as the day they went in. That's
just the way I have done it since fishing. Never been a problem , no need to change now.

Mike

Yep. As long as catch iced down. I never have seen fisherman with a rope dragging rockfish in my life. Is this a new method ? Or just a blue cat thing.

I bleed every fish I intend to eat. Once I saw what a difference it made on tuna, I do it on every fish…except white/yellow perch. Never saw red meat in them

I don’t drag them though, a five gallon bucket with some water works fine. Obviously, that won’t hold a 30lb catfish, but a big Walmart cooler will