Alright, let’s talk fish guts—well, not quite. We’re talkin’ blood. Specifically, why getting it out of your fish—and doing it right—makes all the difference between “meh” and mouthwatering.
Whether you're on the Kenai chasing chrome-bright sockeye or jigging halibut deep off the coast, bleeding your catch isn't just for the pros—it's the Alaskan way to honor the fish and bring home the best eats.
🧪 Why Bleed Fish?
Here’s the deal: blood left in the fish starts breaking down almost immediately. It’s full of hemoglobin, iron, and bacteria that cause:
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Off flavors (that metallic, fishy funk)
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Shorter shelf life
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Darker, mushier fillets
Bleeding your catch helps keep the flesh bright, clean-tasting, and firm—just how nature (and your grill) intended.
🩸 Types of Bleeding: Pick Your Weapon
1. Dry Bleeding
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How: Cut the gills or make a quick cut behind the pectoral fin. Toss the fish into a bucket or let it flop on deck.
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Result: Blood drains out somewhat—but slowly and not completely.
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When to Use: In a pinch. Better than nothing, but not best-in-class.
2. Wet Bleeding (Preferred)
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How: Same cut as above, but put the fish in a bucket of clean, cold water (or even better—flowing river or ocean water).
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Why It Works: Water thins the blood, helps it flush out faster. Think of it as a gentle rinse from the inside out.
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Bonus: Fish stays cool, which slows down spoilage.
3. Pressure Bleeding (Pro-Level!)
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What the heck is this? A targeted flush using water pressure (often via needle) into the main arteries of the fish.
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Why It’s Amazing: This technique removes nearly all residual blood—even from deep inside the muscle.
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Result: Whiter flesh, better texture, longer shelf life. This is how high-end sushi grade fish stay pristine.
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Downside: Needs tools, skill, and usually some calm hands (not always easy on a boat).
💡 Pro Tip from the Dock:
Bleed immediately after stunning the fish (bonk it good but don’t crush the skull). A beating heart pumps the blood out more efficiently. Timing is everything!
🌊 At Jolly Wally’s, We Bleed With Purpose
We handle your fish like it’s going on our own dinner plate—because sometimes it is. Whether it’s your Kenai silver, a deep-sea barn door halibut, or our own retail seafood, we take bleeding seriously. Cleaner fish = cleaner taste. It’s that simple.
Because when you're feeding your family—or shipping that box of seafood to the Lower 48—you deserve fish that's been respected from catch to plate.
Stay wild, bleed right, and taste the difference. 🐟🔥 #JollyWallys #DockToDish #AlaskaSeafoodDoneRight
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