Bleeding/Cleaning Fish for the Table – Ike Jime

Interesting for sure… thanks for posting. I still bleed walleye when keeping… and the visual difference alone is amazing in how much more white the meat is. This said, agree… I won’t be cutting the tail. Cool to know if it bleeds out better when the head stab is done to kill quickly.

The bleeded out catfish my daughter and myself had last night was waaaay better than the non bleeded one. Didn’t see too much of a difference in the fillets that I see with walleyes, but man they were good.

Thanks a ton for posting that. I’ve only recently started bleeding my fish. Man what a difference. I wasn’t even sure that I’m doing it right. Now I know what to do.

In response to the original post from a while back that you referenced…I tried this last time out.

I must say, it worked perfect! As advertised
Wish I’d been doing it all along

It would be cool to do a taste test with differently prepared walleye fillets using same exact breading and cooking method.

Nice post! Very cool! I will now definately spear the brain before bleeding. Before each bleed I always thank the big guy upstairs and ask that they have a painless death. The spike will be good. After noticing the difference with bleeding a couple years I have taken another step and noticed an even better taste. After the fish is dead- I make a quick slice and rip out the guts before icing. Unbelievable. Yummy.
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It would be cool to do a taste test with differently prepared walleye fillets using same exact breading and cooking method.

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These guys did, and there’s a handful of other studies done like this also. Sounds like it’s the real deal.

Ike Jime Test

That’s braining a fish, you can’t do this with cats, believe me I’ve tried.

Good Stuff Joel! I wonder when we will start seeing piano wire in cleaning shacks! ha