My way is similar to Wahoolust, but I cut a little lower and cut thru the spine of the fish. There are no brownie points for rushing! 40 to 45 inch fish is the norm. My way is similar to Wahoolust, but I cut a little lower and cut thru the spine of the fish. Disclaimer: In this case, the right knives.eval(ez_write_tag([[250,250],'catchandfillet_com-medrectangle-4','ezslot_1',119,'0','0'])); A large, firm-blade knife made for filleting is the first one we’ll be using today so make sure you have this in your arsenal. But, to have […] Please enter a password for your user account. I agree with the intact rules for MA - its a shame though as its such less a mess to clean fish on the water. You’ll now be staring at back strap and belly fillets from both sides of the fish (in other words, the fruits of your labor). This style of fishing, we very rarely see fish under 36, 38 inches. Why? As soon as I cut them they're put in the cooler that has iced brine. Not only are they popular among anglers, they’re also popular among foodies. So we're going to harvest it. It is called Ikejime in Japanese and it kills the fish instantly.
If you’ve done everything correctly so far (we’re sure you have), you’ll have a big back strap section and the belly part. This is where your thinner fillet knife comes in to join the party. Countless anglers fish for striped bass. If I were to take another fish right now, technically, if I continue to fish and catch fish, I'm in possession of a third fish, which in some states is going to be illegal, Connecticut included. Trust us, you’ll thank us later if the knife slips. Keep that in mind if you plan on keeping fish. There are, of course, many ways to fillet a fish. On a striped bass, do this by severing the artery directly between the gills and give the gills a few good rakes with your knife. Right here. Depending on the size of the fish you caught, your fillets will vary. Try your best to not cut into (it gets easier with practice, we promise) because it’ll release stomach acid which doesn’t taste too good! Some recommended products may use affiliate links. You will hit the main artery and the fish will die quickly after bleeding out. But, to have a chance at experiencing striped bass’ delicate flavor, you need to know how to clean and fillet it properly. Off the water, he enjoys blogging and sharing his favorite fishing tips & tricks that he has learned over the years. Have you got all your tools together? Here in Connecticut, we're allowed two fish over 28 inches. So we're allowed two. Our advice is to move the blade forwards and backwards (like you’re slicing something) so the skin comes away neatly. Make sure you’re diagonally line is running from the lateral line to the top.eval(ez_write_tag([[250,250],'catchandfillet_com-large-leaderboard-2','ezslot_10',120,'0','0'])); Bear in mind that the stomach cavity isn’t far away here. While this is happening, you should get an ice-packed cooler ready to store until it’s time for cleaning. This technique will leave your striped bass with no bones if done correctly. Set the skin to the side and cut your fillet in half. 1:33 This fish will take a few minutes to bleed out. By “in half” we mean lengthwise. This one will eat good. As soon as you’re finished, bag the fillets and put them back on ice. Due to this high demand, the Atlantic States Marine Fisheries Commission has enforced a bag limit of one fish (28 inches minimum) for ocean-caught stripers. Slash it's throat as soon as it's out of the water and put it in a cooler with sea water and ice. Why? At this stage, you don’t want to completely remove the fillet. This seems to get rid of some of the "gamey taste" that people seem to object to.
0. Remove the leftover dark stuff using the same technique you learned for removing the skin (i.e.
As you progress through your fishing career, you may well come across a way that works better or is just easier for you to get to grips with. Can someone please tell me the best way to bleed out a Striper?
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