Bleeding, gutting redfish on the water
 

I've always wondered about this at the cleaning table with the mess that's left with the blood and guts with even a 20 inch red.

Has anybody ever given a swipe to the gills or even gutted a redfish on the water. I'm not talking about filleting it, just opening its belly from head to pooper and getting as much of the nasty stuff outta there.

Is there a law against this? Is there a detriment to flesh quality? Seems it would cool it quickly and be less mess at the table.

They way I filet my reds, I don't get a lot of blood and guts. There is a good video on youtube how to do it. Can't remember the guy that does it and don't have the link. ezpiezy though!

https://m.youtube.com/watch?v=JKQoZd...ature=youtu.be

Ratdog posted a good "how to" a while back. ;)

its fine to gut fish on the water as long as it stays on the bone with head still on and yes its a better way to cool them down.

you cant fillet your fish on the water as far as I am aware of

I'm positive it's not legal to clean a fish on the water. But I'm going to try and remember to gut and bleed at least one on the water next time.

That's an exhaustive video for sure...

I cut the gills before before they die and let them bleed out in the box. I find it reduces the size of the blood line when filleting them

I poke them in the neck with a knife then jug around in there, they bleed out pretty good. Whatever blood line is left I just cut out when i filet it.

Thanks very much. I'm going to try and bleed them a few minutes in a bucket after capture and before icing. And then also try gutting them before icing as well.