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 Post subject: Best way to kill a fish
PostPosted: Jun 29th, '12, 07:37 
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Was made aware of this web site the other day. Some of you may be interested.

http://www.cookingissues.com/2012/06/26 ... -jime-man/


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PostPosted: Jun 29th, '12, 09:20 
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Was a interesting article till i got stuck on the Simpson video's LOL.

On a small scale i could see doing it.
On a commercial scale not so much.

How i did it for 15 years was to dip up a 100 fish and put them in big ice filled buckets .

Take them to the cleaning station and wack them on the head and then clean them.


I guess you could work out a system that would work for you.
A lot would depend on if your costumer would pay the extra price.


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PostPosted: Jun 29th, '12, 09:37 
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I wonder how big a difference it actually makes to the taste of the fish.

I mean, ok these methods are maybe more required for high end resturants and alike but not so much in any other area. I seriously doubt this is done on the trawlers and fish boats that supply the markets and co-ops etc....which is where most people buy there fish... and most dont know any different.

Most fresh fish I have bought tastes great which has prob had the ol bleed, gut and gill.

Good article thou. :thumbleft:

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PostPosted: Jul 12th, '12, 15:32 
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I always spike my fish in the brain, just behind and above the eye. The fish spasms up and then relaxes completely and is actually limp.
Apparently when spiked in the brain all the blood rushes to the brain thus leaving the body fillets blood free.
The main thing is to do it as quickly as possible to reduce stress.
I have always had lovely fillets with this methord and I will be using this technique on my fish when culled.
Again this is for small lots, large commercial establishments wouldn't do this.


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PostPosted: Jul 12th, '12, 15:55 
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bryjjk wrote:
I always spike my fish in the brain, just behind and above the eye.


+1

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PostPosted: Jul 12th, '12, 17:11 
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PostPosted: Jul 12th, '12, 17:47 
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PostPosted: Jan 4th, '16, 11:30 
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On trawlers we would cut from tail to head on belly then turn over an from back of head cut straight down till your about 2 cm from bottm. Then you take head in one hand body in other an pull. Removes insides an head in one shot. Its fast when your doing couple ton of fish at sea. But city types might find it a bit rough for them :)


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PostPosted: Jan 4th, '16, 12:10 
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I tickle my trout on the tummy until they are completely relaxed, which often only takes about 30sec or less, then lift them out of the water and whack them on the head. They don't struggle, and the distinctive sound of the skull cracking indicates they are dead and they usually, but not always, spasm briefly before going limp. I don't bother filleting, it isn't required with trout IMO, and I leave the head on, which makes for a more attractive fish when cooking or freezing.

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PostPosted: Jan 4th, '16, 13:00 
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NORTHGA000 wrote:
On a small scale i could see doing it. On a commercial scale not so much
........
I guess you could work out a system that would work for you.
A lot would depend on if your costumer would pay the extra price.


Looking at the Japanese killing farm tuna... the effort they go to, but the value of the product..

I think that I now know just how I will be doing it.. Not sure that perch like have their tummies tickled..

but I'll give it a go

The wire up the spinal column seems the go, for quality finished product :headbang:
..
Interesting to see the bumped thread
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