Just wanted to share a picture of my good fortune, with four days worth of springers.

(Where I was fishing allows retention of adipose intact fish.)

But you did not mention where, where is

Is that 4 days worth of springers caught in 1 day? Or, do you normally leave the gills in the fish(and Glub knows what else) for 4 days, or am I just seeing things (or lack of) in that photo?

Smething smells fishy here.

Yeah right

No usually just bleed the fish out. Keep them whole packed on ice and fillet them, freeze and vacuum pack them. Nice theory though

them are some nice looking fish you got there.

Ugh. The smell would kill me after 4 days! I cut up some springer last night and I still can smell that SpringerStink on my hands!

Man, those fish sure do stink! Tasty, but stinky.

You mean you keep them whole, guts in, for days on ice?

Salmonbelly, I Bleed the fish completely out. Pack in ice in a big cooler with the melting ice draining from the cooler, keep full of ice. WHen ready fillet. Bag Fillets, freeze and vacuum pack.

If you are just going to take fillets I find bleeding and icing is all you need. We are talking a cold blooded animal here not an elk or deer. So just icing the fish completely will keep meat from spoiling. I haven't had any issues doing this and know of many who do this. WHen I am filleting the fish, the meat is cold through and through.

Usually max is four days I will do this. And usually when I am on a trip, and I am dropping off fish, to avoid going over the two day possesion limit. Also so it is easier to do all your processing all at once, set up a sort of assembly line.

Parker, you are right...Springers have that fresh king oil smell. But they taste so good
It is probably one of my favorite eating, up there with sockeye.

Parker, do you wear a dress while you fish?
Kinda gets old listening to people bash someone that post pictures of the fish they caught. Grow up!
Craig

Kore!

I'm with you, I bleed them on the spot and get them on ice soon as possible, let the water drain and add ice.

Up to about 10 lbs if I'm close to the freezer I freeze the bucks in the round (cut the head and gills off) during the season I freeze one or two larger fish round also for gatherings when we can use the whole thing.

Lot less freezer damage on fish in the round and if bled proper they are sweeter than frozen fillets. I also freeze the fish in larger chunks(roasts) and steak them when BBQing or broiling. If I gut the fish I vacuum it.

On the net boats with refrig. fish are in the hole in chilled sea water up to 5 or 6 days never even been bled.



herm

parker, I find it kind of weird you think springers stink. I think they smell better than any other salmon, especially fall salmon. Even after 4 days!!!!! The Duck

Nice fish KORE, looks like you had fun!

also - thanks fellas, for confirming why dont post pictures anymore!

Nice fish, i have always gutted and then let them lay on ice, but i will have to try it your way and see if i like it. Sounds good to me.Hell people pay 30 buck a plate to eat fish like that, i guess i can try it.....Fishy....