Preserving fish in the fish box - The Hull Truth

wildgeechi · 11-02-2009, 08:10 AM

Is the best way to perserve fish in an icy salt water slurry? If so, should I be plugging the two drain holes in my fishbox when I've got fish in there?

JAGSARE1 · 11-02-2009, 09:54 AM

Plug it and put salt water and/or salt in it to make a brine.

Rickster · 11-02-2009, 10:44 AM

What he said, plug the holes and get a good mixture of saltwater/ice. If catching tuna make sure you bleed them before going in the box.

Chingator · 11-02-2009, 03:36 PM

I like to bleed the fish as they hit the deck and then drop them in an icy salt slurry. Once the action dies down, I will go ahead and gut and de-gill and then normally actually leave the fish in the slurry for a full day to a day and a half. To me the fish always seems to have a better texture and taste when I do it this way.

plugmeister · 11-02-2009, 05:00 PM

Use kosher salt.

triumphrick · 11-02-2009, 05:06 PM

Quote:

Originally Posted by plugmeister

Use kosher salt.

What if I'm not Jewish???

rbhankins001 · 11-02-2009, 05:32 PM

How much salt?

My buddy who works on a long range boat in San Diego said they don't gut them b/c of contamination?

He said they reach in under the heart and pluck the main artery to bleed them that's it, then put them in RSW hold.

This is for days / weeks at a time.

Curious?

-Rob

Miss Trial · 11-02-2009, 06:10 PM

I've always just taken a knife and cut through the gills. I am apparently not doing this correctly.

sbd · 11-03-2009, 07:05 AM

Somewhat clinical but short and accurate... http://seafood.ucdavis.edu/pubs/albacore.htm

What to go full japanese grade? http://www.spc.int/Coastfish/Fishing..._E/Sashimi.pdf

eddy2419 · 11-03-2009, 09:54 AM

Quote:

Originally Posted by sbd

Somewhat clinical but short and accurate... http://seafood.ucdavis.edu/pubs/albacore.htm

What to go full japanese grade? http://www.spc.int/Coastfish/Fishing..._E/Sashimi.pdf

One says to gut and the other does not mention gutting???

On The Edge 1 · 11-03-2009, 12:26 PM

I bleed in the water. When the fish is blead out i wil gut, pack the cavity with ice and in the slurry it goes. One thing with gutting the fish, it allows your ice slurry to get packed into the empty cavity and will drop the core temp quicker. Leave the guts in and that is more fish that needs to be cooled.

Chingator · 11-03-2009, 01:15 PM

I like to gut for the same reason On The Edge 1 mentions and also to get rid of all the internals and literal crap that would seep into the flesh, you figure that has to be full of bacteria.

It is how I have always done it after having some fish a buddy caught and then froze it whole in a milk carton ... it tasted like crap.

sbd · 11-04-2009, 07:43 AM

Quote:

One says to gut and the other does not mention gutting???

Exactly. The top link is the quick and dirty, the bottom is intended for folks ho want to get top price from Japanese buyers...it is therefore more inclusive.

eddy2419 · 11-04-2009, 08:47 AM

I noticed these were not gutted on the boat.

http://www.youtube.com/watch?v=aeiI1...eature=related

Reelin Good · 11-04-2009, 09:09 AM

Quote:

Originally Posted by eddy2419

I noticed these were not gutted on the boat.

http://www.youtube.com/watch?v=aeiI1...eature=related

Who knew the japenese listened to Boy George

JayLeto · 11-04-2009, 02:04 PM

Quote:

Originally Posted by eddy2419

I noticed these were not gutted on the boat.

http://www.youtube.com/watch?v=aeiI1...eature=related

Damn that was quick!

That guy can fish with me anytime. Normally takes us a couple hours to clean, chunk, and bag 15 good YFT.

Jay

sbd · 11-04-2009, 11:59 PM

Those knifes are CRAZY sharp! Cool video.