Scudley Do Right
Legend
I like this one for cutting bait and gutting.
Amazon product ASIN B00JMBYZ8G
Amazon product ASIN B00JMBYZ8G
Riverside gutting knife...
- Thread starter Josh
- Start date
DanielOcean
Fart! : )
I love knife threads.
Westfly Refugee
Steelhead
On the river, bleeding yes by cutting the gills. Any knife will do. Cut immediately. While the heart is still pumping.
But there's no need to gut as then you're simply opening the body cavity and edible parts to contaminants. Assuming you haven't gut shot the fish, the carcass hermetically seals the flesh. Chill on ice if possible. Rest it overnight in the fridge allowing the carcass to go through rigor. Then fillet the next day.
But there's no need to gut as then you're simply opening the body cavity and edible parts to contaminants. Assuming you haven't gut shot the fish, the carcass hermetically seals the flesh. Chill on ice if possible. Rest it overnight in the fridge allowing the carcass to go through rigor. Then fillet the next day.
No
I love this old knife. It belonged to the man who I call my dad. Not my biological father.
He made his living as a purse seine owner/ skipper.
I would be crushed were I to lose it.
The knife is a web knife that most fishermen used for net work. Mending, hanging web, stripping the seine etc.
The steel is first class, it really holds an edge and is flat and thin so you barely know it's in your pocket.
This particular knife is at least 50 years old.
Note the 206 area code for a Bellingham business. There was a time when the 206 code covered all of Western Washington folks.
This brand/ type of knife is still available at Lummi Fisheries Suppy at Squalicum Harbor in Bellingham.
It's made short work of bleeding and dressing many a fish.
He made his living as a purse seine owner/ skipper.
I would be crushed were I to lose it.
The knife is a web knife that most fishermen used for net work. Mending, hanging web, stripping the seine etc.
The steel is first class, it really holds an edge and is flat and thin so you barely know it's in your pocket.
This particular knife is at least 50 years old.
Note the 206 area code for a Bellingham business. There was a time when the 206 code covered all of Western Washington folks.
This brand/ type of knife is still available at Lummi Fisheries Suppy at Squalicum Harbor in Bellingham.
It's made short work of bleeding and dressing many a fish.
Rob Allen
Life of the Party
I know for instance on the lower Washougal river there is a city ordinances that prohibits cleaning fish on the stream. I imagine they view it as pollution. Never mind that 10 miles upstream there are hundreds of decomposing Tules putting the same things into the water.
All things being equal, I definitely want the fish guts out of the fish sooner than later. That especially includes the kidney along the spine. Those organs will start to decompose much more quickly than flesh, and you better believe it affects meat quality. For maximum food quality, I wouldn't recommend leaving the fish whole overnight unless you absolutely have to. Gut it and ice it overnight for rigor to set in, sure, but I want all that fast-decomposing viscera (which includes partially digested food, waste, and of course microbes that digest dead organic matter) out of there.
One day years ago at the takeout as I was waiting for the trailer some woman saw all the dead Humpies in the water. She gives me an accusing look and demands to know "Who's doing this?" That's when I had to explain to a grown woman trailing two kids about the 'birds and the bees' of the salmon sex life. "Aren't you glad ours is different?"
A
Anonymous member 148
Guest
I had heard parasites/worms will enter the flesh of the fish when it dies. So gutting upon catching eliminates a lot of that from happening. I noticed if on a charter boat they just chuck your catch into a bin then process hours later, and I notice lots of worms. This is more for saltwater bottom fish and freshwater warm water species. I don't think I have ever seen a worm in salmon or trout flesh.
ThomasM
corvus ossifragus
Sturdy kitchen shears on the raft for cutting gills to bleed the fish, usually a few minutes in the net, then lift by the tail and some gentle downward pressure to push most of the remaining blood out. Shears are safer than knives on an unstable surface and serve other purposes too. Once bled, into the fish bag with ice.
Where conditions permit, filet at the takeout with a knife kept in the truck for the purpose on a dedicated mat on the tailgate or trailer. Dispose of carcasses in the river (allowed where I fish) for nutrient enhancement. Gentle wash and pat dry at home followed by sectioning and vacuum sealing/freezing.
Where conditions permit, filet at the takeout with a knife kept in the truck for the purpose on a dedicated mat on the tailgate or trailer. Dispose of carcasses in the river (allowed where I fish) for nutrient enhancement. Gentle wash and pat dry at home followed by sectioning and vacuum sealing/freezing.
I lost mine years ago and always wanted to find another one. All the crew members had one of these.
Thanks for posting.
LFSI does mail order.
This.
If not promptly removed, the acids in the guts of the fish will begin to digest the meat.
Bleed, gut immediately (removing all gills and blood), then iced for the best quality.
That's pretty cool! They weren't made in Bham were they? Just branded with the local company?
I don't know where they were made Josh.
Cork gets gross? Come on, that's patina.
Smokey Bear
El Duderino, if you’re not into the whole brevity
I can’t seem to find this knife on their site.
I doubt if they have every Item they sell online. I'll do some research and see what I can find out.