04-20-2007, 11:32 PM
Make a cut under the gill plate to bleed them......As stated, keep them cold......When you hit the fish cleaning station, filet them, (I use an electric knife)......I leave the skin on until I get home, because the lateral blood line under the skin will affect the taste of all the filets.......Use a cooler like a coleman extreme, with a layer of ice, then a layer of filets, another layer of ice, and another layer of filets etc., until the cooler is full......Drain the cooler a couple of times before you get home....I get back to Northern Utah with them in good shape......filet the skin off.....Lay the filet over something round such as a large empty soft drink bottle, with the lateral blood line up, so it protrudes upward......Now filet this bood line off, removing all the red on the filet......That's the way I do it.....Maybe someone else has a better way?
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