Flesh quality

We touched on it a bit here last summer:
http://www.northwestkayakanglers.com/index.php/topic,4862.msg50854.html#msg50854

I'm always searching for better ways to care for my catch, and the whole Ike-Jime thing is kind of fascinating to me.  If you're interested, there are several articles about a couple of chefs experimenting with it and other methods of killing fish, looking for the best quality.
http://www.cookingissues.com/2009/08/11/japanese-fish-killing-ike-jime-smackdown-part-1/

This is just the first of several articles.  Just do a search for ike-jime on that website and the others will be listed.  I've gone through about half I think and there's some interesting things that may be worth trying on the water.  Good explanations of things that we already do, too.

Interesting.  I too called bullshit on the needle up the neural column when I first heard the description, but after reading part 2 I can see some plausibility.  Tough to do on a yak.  Think I'll just keep gill bleeding them, and maybe also cut the spinal column at the "neck".

Severing the spinal cord seems to be a good idea for keeping acid build up down in the muscle tissue

Kinda like pithing a frog---remember that???

Thanks! That was an entertaining read!

Bullshit or not? I dunno.

I believe that there is lots of practiced magic in the culinary arts, and magic is just science that we don't understand.

But now I just gotta have a couple of new knives. :

 

Best way I've found to cut the spine is with garden sheers.  Just thought I'd share that because I never see anyone else doing it this way, rather they wrestle with getting a knife between the vertebra.

-Allen

FFTW, I'm with you, NEW KNIVES!  But I like this idea of shears for out on the water.  Maybe then a piece of strong mono for destroying the spinal cord.  I didn't read the link about the fish storage at 10 deg celsius; That's the same as 50 F, which is what the water is right now off otter rock...

I have never gone for a spinal cut of fish but always bleed by cutting gills and the very front of the pectoral fin. In most fish the heart is located behind the pectoral fin in the small protrusion under the fish that connects under the gills. Cutting very close to the heart will bleed the fish much quicker.
I have never had much trouble with furbags and always hang my catch off the side of the boat, except for salmon. Those get bled then in a cooler bag or burlap.

I've always just cut the gills to bleed salmon out. Is this a solution searching for a problem?

I have never had much trouble with furbags and always hang my catch off the side of the boat, except for salmon.

... yet. 

I've always just cut the gills to bleed salmon out. Is this a solution searching for a problem?

Did you read part 2? 

I've always just cut the gills to bleed salmon out. Is this a solution searching for a problem?

More of an endless quest to better my fish at the table.  I, too, have just cut the gills and let them hang over the side, noting that there's far less blood in the filets than when I was afraid to have blood in the water.  Excellent eating, but I figure I can always learn more, and I like to read the science behind things.  I learned some things and thought others may enjoy the read and learn some new things to try as well.

Having seen a gazillion fish killed and cut for sushi in Japan I can't say I've ever seen them do the needle thing. The stab to the spine, almost always. I also have seen 'em skip that step and just fillet the sucker live and kicking. Even for a regular fish killer that's a tough one to watch.

Z

I once hung a nice king over the side of my Arima to blled out, and was totally dismayed to have a big sea lion come up and snap it up in one bite, leaving the head (for crab bait??) This was at Point Defiance, which I am loath to fish anymore because the seals hear your reel clicker and assemble for the feast....I will try the steel wire thing if I ever catch another blackmouth!!  I've been reading the WA fishing reports on Bloody Decks, and there's been a pretty steady bite in area 10 around Foulweather Bluff and Jeff Head, and one guy is doing very well in area 7 in San Juan channel.


http://www.bloodydecks.com/forums/washington-saltwater-fishing-reports/302053-ma-10-1-17-11-a.html

Here's what I've found to produce the best quality eating fish.  These methods were perfected in the quest to have good frozen albacore at home.  Albacore is particulaly finicky and will get mushy and fishy easily.

1) Bleed.  I just rip the gills out.  Something really satisfying about getting so carnal.  Brain or bonk the fish to prevent excessive flopping.
2) Chill your fish ASAP.  For albies, we do a saltwater ice slush for rapid cooling, then on crushed ice.  Don't let your fish soak in fresh water.
3) Keep your fillets clean and cold.  Gut your fish before filleting.  Scrape the slime off the fish by running a knife with the grain of the scales.  Don't let any fish slime get on your fillets.  Rinse your cutting board and knife often.
4) Don't rinse your fillets in fresh water.  If you were careful with step 3, you shouldn't have to rinse.
5) Remove bloodlines on fishes where the taste is strong.  It only gets stronger, especially if you are panning of freezing the fillets.
6)  Don't rip the skin off like you see some do with albacore or dorado.  It leaves part of the skin attached to the fillets with imparts a fishy flavor.  If you do it this way, then cut a thin portion away from what's left of the skin side.  Or do the normal removal of skin by running a knife between the skin and the meat on a cutting board.
7) Chill your fillets in the fridge wrapped in paper towel to wick away excess moisture.  Do this at least overnight.
Now, most of us don't have blast freezers at home, but freezing as quickly as possible is important.  Here's a trick I learned long ago.  Make a super saturated salt solution (add salt until it no longer dissolves) in a 5 gallon bucket about 1/2 to 3/4 full.  Place this in your man freezer in the garage before hand. The salt keeps it from freezing but the water gets to the freezer temp.  Vacuum pack your fillets and drop them it in this solution.  Liquid has better thermal properties than air and your fillets will freeze quickly.
9) When it comes time to defrost, remove the fillets from the vacuum pack, wrap in paper towel and let it defrost in the fridge.  The paper towel wicks the moisture away from the fillet so it doesn't defrost in it's own juices.

-Allen