I really wish you cooked some up and did a taste comparison. I know you can assume by the visual difference but i personally would have enjoyed that. Imagine if that chef mate of yours came round and cooked the fish for you all. As a bloke who still calls the Redlands home, I love watching your videos.
As well as the gills, try nicking through the tail, both sides about where you'd start the fillet ... and definitely bleed them in salt water ... look for an old esky with a lid on gumtree or 2nd hand shops.....then it's all contained and you can keep refreshing the water. Always clean and rinse fillets in salt water...get your hands on some used 5l water bottles to fill before heading home.
I did the same experiment at work but dropped the live fish straight into a saltwater slurry, heaps of ice. Our theory was as the body shuts down they suck the blood back to the organs leaving the meat clean and firm. Nice vid bloke👍
You're missing out on a fair bit of belly meat there mate. Try filleting from the top of the fish only, down to the spine, then roll the knife over the rib cage, removing the fillet without penetrating the gut cavity. Once the fillet is off you only need to cut a narrow V to remove the pin bones. You will get at least 20% more yield per fillet
A pair of large chicken shears or stainless hunting shears are great for getting in the gill plate area. One big snip and chuck it in the bucket to drain then onto the ice. You get a way better product.
Great video mate thanks for going to the effort of doing this. I hope a few charter operators who care more about a sparkling clean deck than humanely treating their fish and giving mega bucks paying customers the best quality meat see this video.
Hey mate, I am new to your channel, love the content, especially around Moreton Bay and Whitsundays. With the bleeding of fish, I have always just given the gills and throat a good nick and head first in a bucket of salt water. They kick a bit but it also promotes pumping the blood out of the fish, then into an ice slurry, certainly makes a difference.to the quality of the flesh. Soetimes you release a fish that has swallowed a hook, if the hook just makes a small cut in the gills it will bleed out and float. Look forward to seeing more vids thanks mate, Thanks.
100% agree. Been doing it to all my fish for years. Now go and by a decent pair of snips ya nong. Bloody braid scissors are not for gill cutting😂😂😂. And a proper spike helps too. Nice episode mate.
Awesome vid mate and love the comparison. Brain spike and bleed definitely is the go, I also heard not to gut fish straight away as the remaining blood gets sucked back into the organs. another comparison that would be cool to do also.
Great episode as per usual Adam. The Japanese treat all there fish this way as it also make it easier and tastier for Sashimi and sushi. There is a show called mind of a chef in which David Chang goes to a Sashimi place and they explain the whole what it does to the fish and flesh. But I'm glad you have shown everyone.. Thank Adam and Dave for risking it . Lol
This was a great experiment to put the differences to the test, I would offer the opinion that your observation of the cloudy eyes in the brain spiked and bled fish is that they are perhaps 'dead' for longer then the other fish that panicked and stressed itself for breath until finally succumbing to suffocation and die.
Big saltwater brine so all fish are covered. No need to spike or bleed. Been there done that. The brine puts them to sleep as the blood rushes to protect the vital organs. Give it a go, less mess and messing around, even do this with pelagic’s.
Washing the fillets in sea water helps to keep the flesh firm and helps with final tasting. Tap water destroys the quality. Always grab some sea water on the way back.
Salt water and ice slurry the best for firm fressh tasting fish. Same as cooking crabs or prawns . Always in salt ocean water. Same with freezing seafood put it in a sealable bag, container in Sea water and some couple of drips of lemon juice. and it tastes as fresh as when you get it.
Another great video, your boat handles well in the slop, but next time don on a life jacket, to many die in conditions like that, and we want to keep watching your videos.
ive shot a lot of spanno spearing and always bled with a gill line cut. i cut my last one in half to fit in the eski and the blood that drained from the tail section was crazy. the meat was more white, firm and tastier compared to any spanno ive eaten.
Nice tarp cover in the storm mate LoL got a bit hammered 😂 I'm a bleeder and brain spike guy definitely better fillets how was the chewing of the cobia Adam ?
The reason the flesh is softer in the non-bled fish is due to lactic acid build up in the anaerobic muscle (the white bit) which actually degrades the flesh. Bleeding the fish releases this. It won’t make a lot of difference to the aerobic muscle (the red bits). Some fish are more susceptible than others to this. Personally I bleed most fish but each to their own.
Now throw your fillets intoa salty ice brine after filleting to persevere the meat and make it 100 percent taken care of as tasty as you could possibly get your fish
when you brain spick the fish cut down at the tail crack were you cut and put some fishing line down the spine until the line hits the spine and the fish will go in to realax mode and you will see it'
I could not see the blood in the meat of the first fish that was spiked and bled. Also to make the task of skinning your fillets easier, slide the fillet to the edge of the table closest to you so your knife handle is not over the table during the skinning process. The meat “bloodline” that is mid fillet on the outside of the fillet is not from blood that circulated through the fish that has an adverse effect on the taste of the fish. That is just the color of the muscle.
Straight up head and gill cut, forget the brain spike it's useless, also rock salt in the ice goes a long way im keeping the temp down and even though its cold a.f. don't leave guts in for 24hrs that's a risk not worth taking
Nice vid, but you never put sea water in the bucket to help bleed your fish better, I started brain spiking and bleeding around 2005 while proing did thousands of fish till 2012 when I stopped proing, but still do it today to every fish I keep
Thanks amanda, it was a nasty storm and we needed cover, never would have though that v sheet would tear at all let alone that. Minimal amount was lost, I put it all in the boat gunnels and in the bin back at the ramp.
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I really wish you cooked some up and did a taste comparison. I know you can assume by the visual difference but i personally would have enjoyed that. Imagine if that chef mate of yours came round and cooked the fish for you all. As a bloke who still calls the Redlands home, I love watching your videos.
As well as the gills, try nicking through the tail, both sides about where you'd start the fillet ... and definitely bleed them in salt water ... look for an old esky with a lid on gumtree or 2nd hand shops.....then it's all contained and you can keep refreshing the water. Always clean and rinse fillets in salt water...get your hands on some used 5l water bottles to fill before heading home.
would never wash clean fillets in salt water whats the point? just adds bacteria
@@fullclip_nz Spot on, fillets are never to get wet.
I did the same experiment at work but dropped the live fish straight into a saltwater slurry, heaps of ice. Our theory was as the body shuts down they suck the blood back to the organs leaving the meat clean and firm. Nice vid bloke👍
Thanks mate! Yeah I’ve heard this same thing as well. Appreciate the comment mate
You're missing out on a fair bit of belly meat there mate. Try filleting from the top of the fish only, down to the spine, then roll the knife over the rib cage, removing the fillet without penetrating the gut cavity. Once the fillet is off you only need to cut a narrow V to remove the pin bones. You will get at least 20% more yield per fillet
Thanks mate!
@@_OuterLine Loving the vids though man, keep them coming =)
100%
A pair of large chicken shears or stainless hunting shears are great for getting in the gill plate area. One big snip and chuck it in the bucket to drain then onto the ice. You get a way better product.
Yeah mate I have good black shears now that do the job perfectly
Yeah, great experiment. I've always done the bleeding but never a comparison and always wondered if... 👍
Thanks mate! Appreciate your comment and for watching our show 😊
Thank you for doing this, it was very helpful to know that, i can't Thank you enough. Great episode
Great video mate thanks for going to the effort of doing this. I hope a few charter operators who care more about a sparkling clean deck than humanely treating their fish and giving mega bucks paying customers the best quality meat see this video.
Hey mate, I am new to your channel, love the content, especially around Moreton Bay and Whitsundays. With the bleeding of fish, I have always just given the gills and throat a good nick and head first in a bucket of salt water. They kick a bit but it also promotes pumping the blood out of the fish, then into an ice slurry, certainly makes a difference.to the quality of the flesh. Soetimes you release a fish that has swallowed a hook, if the hook just makes a small cut in the gills it will bleed out and float. Look forward to seeing more vids thanks mate, Thanks.
Thanks mate!! Yup totally agree with you there. We put ours in the kill tank
The red against the skin is not blood - it's actually a dark coloured muscle against the skin and cannot be removed by simply bleeding the fish.
Thanks mate! All info is great
100% agree. Been doing it to all my fish for years. Now go and by a decent pair of snips ya nong. Bloody braid scissors are not for gill cutting😂😂😂. And a proper spike helps too. Nice episode mate.
Hahaha thanks mate, I have a good pair, but they were rusted together 🤦♂️
Awesome vid mate and love the comparison. Brain spike and bleed definitely is the go, I also heard not to gut fish straight away as the remaining blood gets sucked back into the organs. another comparison that would be cool to do also.
Yeah mate seen this commented quite a few times now
Interesting to know thanks for sharing, good to see uses boys were safe and made it back!
Thanks mate I’m going to try that. I don’t know about the 140m fishing that takes a lot out of you
The new boat handle that sea real good 👍
Yeah mate I was stoked the wat at handled it, it actually loves the rough stuff I’m surprised how it goes actually. Love it
Great episode as per usual Adam. The Japanese treat all there fish this way as it also make it easier and tastier for Sashimi and sushi. There is a show called mind of a chef in which David Chang goes to a Sashimi place and they explain the whole what it does to the fish and flesh. But I'm glad you have shown everyone.. Thank Adam and Dave for risking it . Lol
Thanks mate!! I’ll have to look at this show!
This was a great experiment to put the differences to the test, I would offer the opinion that your observation of the cloudy eyes in the brain spiked and bled fish is that they are perhaps 'dead' for longer then the other fish that panicked and stressed itself for breath until finally succumbing to suffocation and die.
Put some water in the bucket when you bleed them out. Helps to draw the blood out without coagulating too.👌
Cheers Gaz !
Sorry, dumb newbie question, your adding freshwater to help bleed it out?
The ole filleting table has copped a flogging 😆😆👍
Sure has mate 😆😆
Enjoyed the episode mate :) Did you do a taste test comparison?
No I didn’t mate, it I did eat it all and couldn’t tell the difference in the taste
Well i’ll be buggered hey, great experiment Adam i know what i’ll be doing in future, thanks bro 🤙
Cheers mate! Worth the effort of the vid I reckon!
@@_OuterLine Yeh blood oath it was, almost makes copping that storm worth it as well😂😂 that was a beauty
Mate, I liked it before I watched it. I love you guys
Thanks mate!
Great video...cheers.
Mate after seeing this video I wanna start a collection from all the subscribers to get you a Bimini top and some clears!
Brain spiking also limits muscle activity resulting in less lactic acid production. Therefore fish should have firmer less mushier meat.
Big saltwater brine so all fish are covered. No need to spike or bleed. Been there done that. The brine puts them to sleep as the blood rushes to protect the vital organs. Give it a go, less mess and messing around, even do this with pelagic’s.
Thanks mate!
Washing the fillets in sea water helps to keep the flesh firm and helps with final tasting. Tap water destroys the quality. Always grab some sea water on the way back.
That might have to be the next comparison 😆
Salt water and ice slurry the best for firm fressh tasting fish. Same as cooking crabs or prawns . Always in salt ocean water. Same with freezing seafood put it in a sealable bag, container in Sea water and some couple of drips of lemon juice. and it tastes as fresh as when you get it.
In my experience for even cleaner fish fillets, fill the bucket with clean water and bleed them. The water helps the bleeding process
Another great video, your boat handles well in the slop, but next time don on a life jacket, to many die in conditions like that, and we want to keep watching your videos.
Thanks mate! Great advice
Always when crossing a bar every soul puts life jacket on.
Very good video!
Thank you
My dad is a pro and we found that just cutting 1 Gill and letting them bleed out is the best way
How did they cook up & taste??
ive shot a lot of spanno spearing and always bled with a gill line cut. i cut my last one in half to fit in the eski and the blood that drained from the tail section was crazy. the meat was more white, firm and tastier compared to any spanno ive eaten.
They do the same with sharks to get the mercury out, the tail section holds a lot of blood
Nice tarp cover in the storm mate LoL got a bit hammered 😂 I'm a bleeder and brain spike guy definitely better fillets how was the chewing of the cobia Adam ?
The cobia was really good mate!! We had it sashimi and also crumbed. It was great
The witness of the flesh in the bleed fillets is very noticible. Bloodline is the same, flesh is better. Good real life test...
Thank you, yes it was an eye opener that’s for sure
Thanks
Was this filmed last Wednesday? I was out on the kayak off raby bay and got smashed by that surprise storm front, paddling back into it was a mission
Yeah mate it was, hectic storm
Hey!!
Yea weather report of 5-8 knots was a bit off, glad I didn't end up over at dunwich
Very good to see I’m now converted
Thanks mate !
Did it on a bag of squire I got on Tuesday…… and it’s fantastic thanks for that again!!!!
The same day we met the storm ⛈ at MoretonBay island North deep 140M 😂
Cray cray haha winter wild storm
What about gutting them and removing the spinal blood vs not
I didn’t know that could be done
@@_OuterLine gutting and cleaning the blood out of spine in the gut cavity vs leaving guts in or just guts in vs guts out
I have always necked and into salt water slurry..
Interesting bro cheers 🤙🍺
The reason the flesh is softer in the non-bled fish is due to lactic acid build up in the anaerobic muscle (the white bit) which actually degrades the flesh. Bleeding the fish releases this. It won’t make a lot of difference to the aerobic muscle (the red bits). Some fish are more susceptible than others to this. Personally I bleed most fish but each to their own.
Cheers mate
No dramas. 4 years of uni I had to learn something somewhere along the way! 😂 love the channel, keep up the great content.
@@fishingandoutdoorstuff8051 Thanks mate! Glad you were listening in class 😆
Nice video
Now throw your fillets intoa salty ice brine after filleting to persevere the meat and make it 100 percent taken care of as tasty as you could possibly get your fish
How bigs the boat?
5.8m
when you brain spick the fish cut down at the tail crack were you cut and put some fishing line down the spine until the line hits the spine and the fish will go in to realax mode and you will see it'
Top video 😍
I clip the bottom between the gills on fresh and saltwater fish. . They bleed like crazy. I wouldn't spike the brain as their heart may stop pumping.
There’s also another method. Just put fish in a deep ice slurry for a day. No need to spike or bleed. Best fish you’ll ever eat.
After you filleted your fish you should put them a salt water with lots of ice in there and leave for half hour it takes all the fat out of them
I’ll try that! Thanks mate
What bar was that mate
South passage bar
what did they taste like but!?
I could not see the blood in the meat of the first fish that was spiked and bled. Also to make the task of skinning your fillets easier, slide the fillet to the edge of the table closest to you so your knife handle is not over the table during the skinning process. The meat “bloodline” that is mid fillet on the outside of the fillet is not from blood that circulated through the fish that has an adverse effect on the taste of the fish. That is just the color of the muscle.
Straight up head and gill cut, forget the brain spike it's useless, also rock salt in the ice goes a long way im keeping the temp down and even though its cold a.f. don't leave guts in for 24hrs that's a risk not worth taking
In my opinion the only difference I see is cleaning fish the haven’t been bled is the mess they make when you clean them! I did my test with cobia!
Sheesh, 1:11 intro..
Nice vid, but you never put sea water in the bucket to help bleed your fish better, I started brain spiking and bleeding around 2005 while proing did thousands of fish till 2012 when I stopped proing, but still do it today to every fish I keep
surprised you didn't put you like jackets on ???
I did t feel unsafe mate, but they were at the ready
Now need a taste test difference.
Don’t mind u channel normally good content bit disappointed about all the plastic that would have ended in the water from your v sheet in this ep
Thanks amanda, it was a nasty storm and we needed cover, never would have though that v sheet would tear at all let alone that. Minimal amount was lost, I put it all in the boat gunnels and in the bin back at the ramp.
Good videos but your killing them with alllll the adds.
Sorry mate. We just set it to auto and you tube does the rest
Dnt be sorry just dnt put so many adds in your videos 🤙
The adds you complain about are why you get to watch free content on you tube if you don't like them pay for premium 😏
ikejime
That isn't blood it's muscle you will not get rid of that different fish have different muscle tone all fish or animals should be bled
All this showed was that the colour of the flesh is different. So what? No taste comparison. What's the point?
Nope, no taste comparison mate, there was no difference in the taste. Just fillet quality and filleting ease