Whenever we get to the big city, a trip to the huge Asian market is in order--both for inexpensive, "exotic" products and also for inexpensive, fresh fish and cheap stock makings (including chicken feet--the best thing ever for chicken stock). One thing puzzles me, though. I have always been under the impression that fish should be gutted as soon after catching as possible, yet many of the fish in this market are not gutted until the time of sale (it's a real treat watching a true expert gut and descale a fish in virtually no time). Given that Asian cultures are generally very picky about fresh seafood, what is the deal with guts-in fish? Is my "clean'em quickly" thought just a myth?
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At fish camp we gut 'em when we get back to camp, even if it's half to 2/3 of the day later. No rush. We keep 'em in cool water in the livewell is all.
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I hope you mean you keep them alive in a livewell until you get back to camp.
I do the same, bleed them when I pull up to the ramp and by the time I get to the campsite 5-10 minutes later they are dead and bled! Makes for a very clean filleting table wonderful meat.
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Barry Friesen most times yes. Sometimes they belly up.
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From a food safety perspective the evisceration process of fish is similar to really just the processing of the meat products of mammals, chickens and ratites.
The USDA FSIS was going to have a Consumer Safety Inspector present at all times at the plants that process catfish. They soon realized that you don't really have all the sanitary dress issues and what not that you have when processing chickens, pigs, cows, etc....
Therefore they could put those inspectors to cover multiple plants on a patrol assignment, just like the meat processing plants that don't process any live animals.
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I never gut or bleed out fish. Been catchin' fish of all kind for over 4 decades. Just keep 'em either live as you can or put 'em on ice and keep them as cold as you can.
Now let me add to that I do gut them and freeze them as soon as I get them back home. Just sayin' until then.
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