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Cold, rain , fog ……
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<blockquote data-quote="megalomaniac" data-source="post: 5831255" data-attributes="member: 2805"><p>right behind where the pectoral fin meets the body is a very soft spot just the right size to stick your finger in about 1.5 inches. Just give him a poke there as he goes into the cooler, and he'll bleed out great so you don't have to trim off the blood line meat on the skin side.</p><p></p><p>It doesn't bother me, but my wife will NOT eat any fish that has a fishy taste, so I have to be overly careful with caring for my fish (bleed them, put them in ice/ saltwater slurry, etc. Bleeding reds makes a HUGE difference in quality of meat.</p></blockquote><p></p>
[QUOTE="megalomaniac, post: 5831255, member: 2805"] right behind where the pectoral fin meets the body is a very soft spot just the right size to stick your finger in about 1.5 inches. Just give him a poke there as he goes into the cooler, and he'll bleed out great so you don't have to trim off the blood line meat on the skin side. It doesn't bother me, but my wife will NOT eat any fish that has a fishy taste, so I have to be overly careful with caring for my fish (bleed them, put them in ice/ saltwater slurry, etc. Bleeding reds makes a HUGE difference in quality of meat. [/QUOTE]
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Cold, rain , fog ……
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