Originally Posted By: gregsalmon
If you are a commercial troller then gutting them and power flushing is the ONLY way to go. Use a ink pen lower portion on the washdown hose. Gotta be with salt water, though. Your fish will all be number ones unless they are a blush or have some external divots.

Personal use fishery the brining them in the round in ice and salt water sets up the rigor and they are a dream to fillet butterfly style. No need to gut them that way. I think that after they are bled and the blood and slime are washed off the brine makes them so cold the blood does not seep into the meat.


That's what I'm wondering, #1s. Wouldn't every angler want the best quality product? Is doing this to much of a bitch on board to bother? I'm a little OCD and think if this method is the best, I'm in! Seems simple to bring a clean yard pump sprayer on board with a spring water salt solution to thoroughly bleed everything bonked. Thoughts?