Hello im 27 year old man who is just starting to get back in the fishing world. I was always just the type of catch and releasing fish. But now me and my wife are in it for game and their meat. When I watch my wife family they just put the fish on the stringer and the fish dies on its own in the water. ( which I do not like) anyways..

I know you can club them with a priest, bleed, or put them in a freezer and they will die. I wish to learn how to do 2 things how to kill fish humanly and how to bleed the fish so the meat stays nice and white.

I read that you can cut them by the heart  or cut their gills (photo). How deep do you have to make the cut to the heart or other arterys? When they say to cut the rake of the gills ..which part are they talking about? I see a few layers of gills and do you cut vertical or horizontal to the fish? Are they talking about the gills that is in the fish or the gill that sticks out of the fish?

Thanks

We cut the gills parallel to the fish's lateral line and that helps keep the blood off of the meat, but it really doesn't affect the way the fish tastes.

If I'm keeping fish, I will bring a cooler and immediately throw the fish on ice after I catch it. It makes cleaning the fish easier, and the meat is nice and firm to cut.

If you're keeping bass, I'll suggest keeping only the smaller ones (under 15 inches)...they taste better and are more abundant.  Throw back the bigguns, don't keep more than your limit, and enjoy!

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For any saltwater fish we are going to keep. it gets filleted immediately, out on the water.  Filets are iced.

Be careful keeping live fish on a stringer, illegal here in RI.

It's refreshing to see that you care about the humane way to kill the fish. The good thing about fishing is that we have the option to be selective even after the excitement of the fight. So if you are going to keep some for the table please be selective. Take only what you will eat. Take the ones that will have little effect on the future of the fishery. The larger fish are the breading fish. Take care of them and they will return the favor with many keepers for years to come.

For any saltwater fish we are going to keep. it gets filleted immediately, out on the water. Filets are iced.

Be careful keeping live fish on a stringer, illegal here in RI.

How do ya kill the fish before fileting? or are they still kicking when you do it?

If you're keeping bass, I'll suggest keeping only the smaller ones (under 15 inches)...they taste better and are more abundant.  Throw back the bigguns, don't keep more than your limit, and enjoy!

x2  

My advice exactly.  Keep only your limit, release the big fish (they don't taste good anyway - too fishy tasting), and have at it.

If you're keeping bass, I'll suggest keeping only the smaller ones (under 15 inches)...they taste better and are more abundant. Throw back the bigguns, don't keep more than your limit, and enjoy!

x2

My advice exactly. Keep only your limit, release the big fish (they don't taste good anyway - too fishy tasting), and have at it.

I just made a new post on how to remove strong fishy tasting flavor in the fish.,but i'll throw the big once back anyways

Well I am out of here and off to fishing!  8-)

For any saltwater fish we are going to keep. it gets filleted immediately, out on the water. Filets are iced.

Be careful keeping live fish on a stringer, illegal here in RI.

I was under the impression that killing and filleting a fish while still fishing is illegal where I fish in Maryland and New Jersey (as fish and game cannot identify your catch/ people kill and fillet undersize fish). Conversely, to the best of my knowledge keeping live fish on a stringer is legal in Maryland (I never use one so I'm not well versed in the rule). I don't doubt you one bit, as you obviously know the regulations in your state as I remember you've posted about being a commercial captain in the past. However, it is interesting to note how the legality of two common actions can be completely reversed in two different areas.

I don't have the rulebook in front of me, so I might be recalling these items incorrectly, but I am farily certian thats the case. I'm just bringing it up to reinforce to the original poster and all the rest of us how important it is to know the regulations of both your state and the particular waters you are fishing at the time. (Especially so when you are keeping your catch.)

For any saltwater fish we are going to keep. it gets filleted immediately, out on the water. Filets are iced.

Be careful keeping live fish on a stringer, illegal here in RI.

Filleting a gamefish on the water in NC will get you a ticket. Stringers are fine but usually will attract the attention of a Shark or a Barracuda offshore or at one of the near shore reefs.