Experiments and research shows that bleeding gives better results than gutting the fish directly after capture. The following research shows results that counter the common opinion which states that gutting fish is better than bleeding it out first.
Make sure you bleed the fish out as soon as you catch it!
Storing fish on the boat
The fish should be kept at the coldest temperature possible. It is good idea to leave it in the water as it bleeds out.
After bleeding it is important to remove the insides of the fish within a reasonable time. Make a cut from the belly to the gills to access and take out all its insides. Remember to get at the marrow which lies near the backbone of halibut, salmon and trout fish.
This video shows how it’s done:
Remember to place the fish on a good surface and have a good fillet knife at hand. Some fishes like halibut is especially «slick» and slides easily.
Some people like to freeze whole fish, thaw it slightly and then cut it into slices with a fillet knife or saw. Others prefer to cut it into slices just prior to freezing
Larger fish should be left to mature. This means that the fish should hang a day or two before it is set to freeze. This applies particularly to fishes like halibut.
With freezing fish, it is wise to cut it in fillets and distribute it in portions that are suitable for dinner. Another good treatment is to cut fish fillets or fish into suitable pieces and freeze these up separately (stack the pieces but have a layer of plastic between them)
When freezing fish, the water in the fish converted into ice crystals. By doing this, there is little free water left for the enzymes and microorganisms to be active. The lower the freezing temperature, the less free water will be left in the fish. However, not all bacteria are killed by freezing, but they would have very limited activity. Industrial freezing temperatures are generally set at -30 ° C, while typical home freezers tend to