I’m liking this thread lol… a bunch of people have mentioned the salt water soak method. I do believe this draws out any blood that is hanging around in the fillets. Therefore removing the need to “bleed” the fish. I did this method for several years. 24-48hr soak the fillets in mild salt water solution.
Although I will say, just recently I have been experimenting with only soaking them for a couple of hours. Then either using or freezing. I am becoming convinced that the prolonged soaks do more damage than good. It does not take very long in the salt brine to draw out the blood. Too long and you’re just making the fillets waterlogged. My opinion anyway…
Which leads me to one more reason why I like to bleed fish. I do not want a bunch of blood around the spine that gets all over the fillets. I’m not trying to soak them forever. I want them as clean as possible from the moment the fillet knife touches the carcass.
Again y’all… there is really no right or wrong way. Regardless of what method you do, you will have a nice fish fry.
Although I will say, just recently I have been experimenting with only soaking them for a couple of hours. Then either using or freezing. I am becoming convinced that the prolonged soaks do more damage than good. It does not take very long in the salt brine to draw out the blood. Too long and you’re just making the fillets waterlogged. My opinion anyway…
Which leads me to one more reason why I like to bleed fish. I do not want a bunch of blood around the spine that gets all over the fillets. I’m not trying to soak them forever. I want them as clean as possible from the moment the fillet knife touches the carcass.
Again y’all… there is really no right or wrong way. Regardless of what method you do, you will have a nice fish fry.