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02-08-2007, 16:22 #1
how quick do you need to gut a fish
i was wondering on how quick after catching a fish should you gut it !
I caught some flounder last weekend around 7pm saterday night took them home and put them in fridge(around 10pm)these where then gutterd sunday morning and eaten sunday night,
they smelt ok but had a slightly strong taste,is this how flounder is or had i left to long before gutting!
any advice on this two save getting the two bob bits!
i think it was a close call risk farting or not!!!!!!!!!!!!!!!!!!!(lol)
(bet captian birds eye don't get these problems!)(what do you mean he's not real!)
02-08-2007, 16:44 #2
as soon as you can after catching them,and wash in the water they came out of,(THE SEA)not freshwater
03-08-2007, 14:23 #3
i always like to gut straight away, and prepare a cool box before hand, although, in the fish loving continent, smaller fish tend to be served with the guts. as do squid and cuttle, just sent the mrs off into cardiff market for some cuttle for this evenings supper.
03-08-2007, 19:46 #4
bass are a game fish, and as such should have the guts left in if you freeze it right away, or when you get it home for a day or two, don't leave it in the sun though,
everything else i gut either on the beach, or at home, as i usually only catch decent fish at night, heat isn't too much of a problem.
03-08-2007, 21:49 #5
Never freeze any fish with the guts still in it.
The second a fish dies, the stomach enzimes will start to break the fish down, so best to have them out as soon as the fish dies, or as soon as is convienient afterwards.
There are no drawbacks from gutting a fish as soon as possible, so you may as well do it straight away.
Take care not to puncture the stomach when you cut the fish. Of course you can open the guts when they are removed if you want to check out the contents.
If you do break the stomach or pop the 'fun bag' (bile sack) then be sure to wash the fish well to remove any bacteria which will aid decomposition of the fish.
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04-08-2007, 11:19 #6
I know this topic is about salt water fish, but if you catch a fresh water eel, you need to gut these immediately (at least within 2 hours) as the fish can become a bit toxic if the guts are left in too long. (I know UK anglers don't target eels but on the continent people like to eat them smoked).
04-08-2007, 13:18 #7
I remember a ling we caught on a boat years ago, by the time we cooked it that evening, the meet was full of little worms erghhhhhhhhh!.
Apparently they spread from the stomach because we didn't gut it straight away, or so the fishmonger told us, anyone else seen this??
04-08-2007, 14:55 #8
As far as i'm aware the worms live in the fishes flesh and you tend to find that the bigger cod and ling carry lots of worms. In my opinion the best cod for eating are the ones between 2lb and 6lb in weight. The worms are harmless and dont really affect the taste but noone likes the idea of scoffing worms now do they?
17-08-2007, 23:11 #9
A few years ago, I was fishing at Dunbar Harbour and caught several mackerel and 1 decent codling which was destined to be supper that night. By the time I'd gutted the mackerel in the sink and filleted the codling I was knackered, so I froze the mackerel, cling-filmed and refrigerated the cod, and phoned in a Chinese meal!
The following day, I took the cod out of the fridge to pan fry it for dinner and it looked like a red sea anenome with lots of wee red tentacles waving about in the white flesh. They were worms, of course, but I just couldn't bring myself to eat it and it got binned! Uggghhh!
18-08-2007, 00:38 #10