Bleeding a fish is one of the most basic things that can help you substantially improve the quality of your catch while also removing the fishy smell. On top of that, bleeding can also help you preserve the fish on ice or in the fridge for a longer period. So, you need to put extensive focus on learning the proper bleeding techniques. There have been multiple queries regarding how to bleed a salmon. If you’re also unsure about the proper procedure, then the following details will help you.
How To Bleed a Salmon
Bleeding a salmon is relatively easy, and all you need is a pocket knife and a piece of rope. You just have to follow a few basic steps to get the majority of blood out of salmon. Once the salmon has bled out, you can store it on ice or in a freezer to preserve it for days. With that said, let’s cover the steps on how to bleed a salmon.
- You should always start the process by hitting the salmon on the head to kill it if it has been recently caught. Now, you won’t have to worry about your salmon escaping in the water as you try to wash the debris.
- After killing the salmon, you should rinse off the extra dirt from the body. It will only take a few seconds and improve your control over the bleeding process.
- Now, you need to lay the fish down on one side and use your knife to cut beneath the gill plate. Make sure to cut horizontally along the length of the fish to maximize volume and speed.
- After that, you need to repeat the process on the other side and cut beneath the gill plate. Make sure to create long and clean cuts and avoid the use of dull blades.
- Once both sides of the fish are cut, you can tie the tail end with a rope. Then, keep dipping the fish in the water. This will help avoid blood clots, and all the blood will keep flowing out of the gill plates. Overall, the procedure won’t take more than a few minutes, and you will be done in no time.
These were a few steps that you have to follow to bleed a salmon. In most situations, you can further speed up the process by massaging the back of the salmon. So, if you’re short on time, suspend the fish upside down in the water with the gills dipped in the lake. Now, you can massage the back of the salmon to increase the blood flow.
Within a few minutes, you’ll be able to remove all blood from the fish. Then, you can proceed to either gut the fish or put it in your freezer. It will take a few tries before you get the hang of the process, and the only challenging task is making clean and long cuts beneath the gills. Other than that, everything is pretty basic, and you won’t have to bother with any extra steps. Hopefully, this information helps you better manage the quality of your catch.