Fishing Victoria Forum

poodoo wrote:I keep them for bait and food. With bait i don't bleed or gut and will vaccum pack and put in the freezer. For food I bleed the salmon and eat fresh within 24 hours.

x2. They arent bad eating if you bleed them properly and as soon as they are pulled out of the water but dont freeze to well for eating IMO

Dumb question, do you feed them whole to your dog? The bones aren't a problem?

drewb wrote:Dumb question, do you feed them whole to your dog? The bones aren't a problem?

Fillets mate. Other than whiting salmon are probably the easiest fish to fillet.

bigdan91 wrote:What's the best way to keep them for either option? I assume people freeze them, do you gut them first or what?

Any articles or info on this would be good!

I Pickle Salmon , they come out quite good so do Yakkas and silver trevs

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Most get butterfly filleted then vacuum packed for the dogs.
I sometimes bleed the odd one 'cos the youngest daughter likes to have the belly flaps raw with soy and wasabi.
The rest are vacuum packed whole for gummy/snapper baits.

We eat them and sometimes share them with the dogs when we have plenty. As has been discussed before. Catch them kill them straight away either by spiking their brain or a swift wack to the head with a attitude adjustment tool. Then cut their throat and gut them, scratch out the blood membrane in the gut cavity. Put them in cool salt water for about 10 minutes to bleed, then into the esky, I put a bucket of sea water in the esky with a 10kg block of ice. I keep a 10 litre container of water in my freezer at home for fishing days. It goes in the esky when I go fishing. When I get home I fillet bone and skin them. If it is a large fish I cut the fillets into strips that are no thicker than about 15mm. Roll them in flour and favourite spices, shallow fry in a not stick pan. It will shock you how good they are if you treat them right.
PS I never freeze them to eat. I eat them fresh or they are bait, I usually stop catching them when I have enough for the dogs and ourselves. If you want to keep the fillets in the fridge for a few days put them in a covered container with a small amount of salt water, just enough to stop them drying out. If you want to smoke them, soak them in salty water overnight first.

Once frozen there only good for bait omo

barra mick wrote:Once frozen there only good for bait omo

yuuuuuuuup.

this topic came up a while back
guys, do yourself a favour, go on line buy one of those portable smokers for around $70
really important, bleed them immediately, also along the top spine area
gut them, remove the heads, butterfly them open in the smoker, salt them with sea salt
sometimes I sparingly sprinkle brown sugar on the meat part
30 minutes later and out of the smoker, you will curse yourself for ever giving it to the dog
or sparingly from then on use it for bait !!!!
Ive convinced the most stuborn fisho's after they taste it, and some that new not what it was while eating it..
you guys are really missing out on one of the best tasting smoked fish there is out there !
tried every other way possible to cook them, some disasterous, some ok
but similar to trout, they have the perfect flesh for smoking........

C

So, what's the prep if using for my fav mutt ??. Raw, cooked, skinned or ??? :captain:
Wazz