Thread: Eating skippies!

Originally Posted by No.3

Fill a 10L bucket with water, bleed them into that. Contains the mess nicely (tails in the sky means no power to kick anywhere, but the kicking actually helps with bleeding out into the saltwater). Once bled out, head, tail off, gut and scrape the insides out and into salt ice until chilled, then fillet and skin. I don't tend to iki them as it is easier to bleed them without iki-ing as it stops the muscles and kicking reflex. You need the blood out of them firstly as that contains a lot of nasty taste making stuff. I tend to slice basically up to the backbone while in the bucket, sometimes it's easier than others but it kills them pretty much instantly just doesn't stop them kicking like the iki does. When done right and cooled quickly well worth catching, top quality eating fish with a firm pink-off white flesh.

Don't delay with filleting them though, the blood muscle needs to come off the fillets too...

I know a fair number of Asians that will dispute the no iki part 1000%