Singapore's Number 1 Fishing Community that also caters to other parts of Southeast Asia. www.fishingkaki.com is a massive resource for Anglers from around Southeast Asia sharing their experiences, photos and tips on fishing and regional destinations.
Contact us
Comments
From what I've seen before, most anglers club the big fishes, like tengirri. But I've always thought to make it easier to put in the ice box.
I do it more for humane reasons rather than better eating qualities cos my taste buds aren't that discerning.
If you see how anglers in Aust/NZ care for their fish, so different from Sg. Here anglers just throw the fish into the ice box with a few blocks of ice. Over there, they spike, bleed and put in ice slurry (crush ice + sea water).
Whole different angling culture!
But yes, most would definitely agree that proper killing and bleeding will allow for better meat quality and a more humane death to the fishes. Spikes come in many shapes and sizes and I would like to get a decent one from a shop soon. The low end Daiso ice picks tends to break off easily.
http://www.anglers-secrets.com/product/04cooking/ike-jime-wire-combo-long/#
Something like this
If you cannot stick the fish spine form the head you can cut off a small section of the tail and stick it from there with the wire, after dispatching the fish by spiking the fish with the ice pick between the eyes...
I did once, tried, on a single boat trip, both methods.
-Bleeding, by cutting the gills, and thereafter put them in the ice box.
And
-Simply just put them in ice box immediately.
I did not notice any difference in taste. Maybe its just my tastebuds. But quality wise not much difference too.
Or maybe I did not notice any difference cos I will usually cook my catch on the same day.
Did anyone ever tried the 2 methods on the same trip and compare?
But this rarely happens to me. LoL
Unless I hit a school of tamban or selar fish. Hahaha
Just need to know how/where
to punch into the fish skull to get to the brain.
And guitar string dont hv much memory so it doesnt bend so easily.
Pretty cool, but my skills aren't good enuff yet. Need more practise.
Some fish skulls are harder than others so I guess it takes a bit of practice. But once you hit the right spot, the fish will flap around for abt 5secs and then go limp and change color.
Here is a guide
The small knife (bottom left) is a Spyderco Waterway and is use on board for cutting the gill membranes for a bleed. The scissors and shears are used mainly to cut thru gills or fins when cleaning the fishes later at home. The western deba (on top) is my trusty tool for cleaning, filleting and general cutting when cleaning fishes.
And the bamboo brush is perfect for cleaning away the blood lines in the gut cavity. The scaler (top left) is a good investment and gets the job done neatly with minimal flying scales. The small pliers underneath it is for pulling pin bones from the fillets.
Your fish scaling tool looks interesting. Does it contain the scales and not allow it to fly all over the place? Where can one buy a scaler like this please?
I've seen some on Shopee but I suspect they do not work as well. https://shopee.sg/Fish-Scaler-Manual-Scale-Scraper-Fish-Skin-Brush-Scale-Peeler-Fast-Remove-Scale-Kitchen-Gadget-i.119351415.7557484772
Best Regards