How to care for your catch

[Chico]

Very good advice, I have seen fish caught and then put on the wooden planks of a pier for 5 or 6 hours in the hot summer sun. Next day, the guy says, "man those fish are really funky! Did you try eating any of yours?" I recomend trimming ALL the DARK meat off any fish when preparing to freeze or cook. I find that this is where much of the oil is stored and it will migrate into the white flesh when frozen and intensify the "fishy" taste. I have found that bleeding fish will improve the appearance of the fillets, when I bled one bluefish and kept the second one un-bled the flavor of the two fillets when cooked FRESH was identical. Bleeding may improve the flavor of the fish after freezing? I will have to try that. I find it easiest to cut the fish at the tail, down to the bone on both sides and then it will bleed out easily.