hey this is Luke's times with salsa
wrong today we're gonna be talking about
how to bleed a fish this that's too late
for this one you need to do this when
you're right before you you put it on
ice right while it's still alive and the
reason why bleeding fish is important is
it just gets the blood out of the meat
it is the way to make the meat as good
as possible and so I'll show you here on
this on this this dead mackerel but then
we have some other fish that we went out
we had a smorgasbord day today so we
have a bluefish a flounder and a
mangrove snapper and we're going to show
you how to do it on live live specimens
next but first let's go ahead and show
in the mackerel just so we can go slowly
and show the mechanics are so bleeding
fish you just need two things super
simple you need a knife and then you
need some ice
right you have to put the fish on some
ice in and just give it time to bleed
out and so what all species have this
and it's a big artery that goes
basically obvious you can cut their
gills but they also generally have a big
artery right down there right in between
the gills like right right in there so
the key is just to get a knife in and
just go in and just cut through it you
cut through that you can see that that
that alone even though this fish is dead
that did get a good pretty good amount
of blood out and then Suz do that put
him on ice
simple as that and so now we're gonna do
that with those other species and and
just see how you do it for each one
alright so now we have the blue fish
right in same premise just want to get
in there and make a slice real quick
I'll do it right above right it's gonna
freak out a little bit there we are so
that that's bleeding so that meat is
gonna be as white as possible when we
when we clean the fish it makes a really
big difference especially with the blue
fish they're known to be kind of oily
fish and doing that is gonna make that
meat be really good alright so now we
have our flounder delicious delicious
meat this meat is white without bleeding
it and when you actually do bleed the
flounder I mean this meat is like bright
white it is it is delicious stuff and
again we're gonna do the same premise
we're gonna go in this is a little bit
tougher they're super thin we're gonna
go in there and see if we can get that
and you know you got it when you can see
a good amount of blood going so slightly
missed it on that one and make sure my
hands out of the way
make sure your hands all the way
obviously we're gonna go up a little bit
higher get this guy gone all right there
we go so we just cut that one again you
have the blood on the on the knife that
means you got it all right so now we
have the mangrove snapper you just get
it just get told it snugly right there
pretty pretty strong fish and just get
in there go through a gill and then cut
right through that that vein and that
should get a lot of blood going he had
blood coming out dip it down and put it
on ice and that is gonna be some
delicious delicious meat that's them
again that's the way to preserve first
of all you're killing the fish mainly
right cut that blood line get them right
on ice immediately and then in that way
they're gonna they're gonna bleed out
they're gonna die quickly and this meat
is gonna be as good as possible
so yeah that's at least a trick I've
learned I've been using it for a while I
believe it does make a big difference if
you know anything else that can make it
better please share I love to hear your
feedback leave a comment down below
we're here to help and spread spread any
sort of a helpful tip so thank you so
much for your time in watching we're
gonna go ahead and clean these fish and
as far as catching these fish right we
just went out how to blast this morning
we just use our slam shady paddle tail
we caught 11 species before 11:00 a.m.
and had an absolute blast we're gonna go
ahead and and start cleaning these
puppies and put these on the grill
tonight to do a taste test comparison so
details on that coming up soon thank you
so much for watching hope to see you
again soon
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