Kayak Fishing Adventures on Big Water’s Edge - View Single Post

Whizz Bang · 11-22-2010, 10:00 AM

Rip the gills and let bleed out. After you boat the fish you have hours to keep fishing if you want. You dont have to rush right in, but if it is hot out, your time is definitely limited.

If you continue to fish it is not a bad idea to bring a burlap sack or t shirt and wet it down and cover the fish with it.

When you get in, remove the gills and ice it down. It is not necessary and some will even advise against removing the head. The less flesh you expose to the ice, water, and/or air, the better.
You can gut the fish or fillet without gutting if you plan on using it up quickly. I usually gut mine immediately.

Make sure the ice covers the fish at all times, and the fish never sits in water. I will last like this for days (sushi quality for 4 days easy).

Many of the old timers here will tell you, as they told me, that the fish needs to sit in ice at least a full 24 hrs to firm up the flesh. The texture will be much improved if you adhere to this.

If you do not eat it all and know that you will have leftovers, a vacuum sealer is a must. Dry the fish first, and leave the skin on if you can.

Investing in a smoker is a great way to ensure you have quality fish for longer. You can brine the leftovers, smoke them, vacuum seal them, and then freeze them for future use. If you take the time to do this, the product you will be thawing will be phenomenal, With very little loss in flavor/texture. Google brining and make sure you follow the advice to let the fillets develop a good pellicle.

Enjoy.

11-22-2010, 10:00 AM	#10
Whizz Bang Senior Member Join Date: Jul 2009 Posts: 396	For Yellow Tail Rip the gills and let bleed out. After you boat the fish you have hours to keep fishing if you want. You dont have to rush right in, but if it is hot out, your time is definitely limited. If you continue to fish it is not a bad idea to bring a burlap sack or t shirt and wet it down and cover the fish with it. When you get in, remove the gills and ice it down. It is not necessary and some will even advise against removing the head. The less flesh you expose to the ice, water, and/or air, the better. You can gut the fish or fillet without gutting if you plan on using it up quickly. I usually gut mine immediately. Make sure the ice covers the fish at all times, and the fish never sits in water. I will last like this for days (sushi quality for 4 days easy). Many of the old timers here will tell you, as they told me, that the fish needs to sit in ice at least a full 24 hrs to firm up the flesh. The texture will be much improved if you adhere to this. If you do not eat it all and know that you will have leftovers, a vacuum sealer is a must. Dry the fish first, and leave the skin on if you can. Investing in a smoker is a great way to ensure you have quality fish for longer. You can brine the leftovers, smoke them, vacuum seal them, and then freeze them for future use. If you take the time to do this, the product you will be thawing will be phenomenal, With very little loss in flavor/texture. Google brining and make sure you follow the advice to let the fillets develop a good pellicle. Enjoy.