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jocc · Finger Mullet Joined: 08 Aug 2017 Posts: 16

Hello Everyone,

If I keep my fish on ice and wait until the next day (24 hours max) to fillet my fish.

Is it OK to keep them whole until the next day or is it better if I remove the gills and guts?

Thanks in advance for your comments and suggestions.

Central Scrutinizer · Posted: Mon Oct 15, 2018 9:15 am Post subject:

'On' ice, and 'under' ice are two different things. For up to 24 hours, on sufficient ice is fine. More than that, I'd make sure the fish stay under the ice, and draining the water isn't totally necessary. Just keep them under the ice.

Some long range party boats go days at a time, and they just add ice on top of the catch (no gut & gill) and they do just fine. I've had fish go upwards of three days with nothing but ice in the cooler.

Some anglers prefer to gut & gill and then ice them down, but I'm not convinced it's worth the extra step - short of having less of a mess when you finally begin cleaning fish.

deputydawg · Posted: Mon Oct 15, 2018 9:41 am Post subject:

Do like CS said and you will be fine. On our 60 hour tuna trips they just go into a big chest with ice and arent gutted or gilled. I also do it all the time on regular trips.

Good luck!

bulldog1935 · Posted: Mon Oct 15, 2018 9:48 am Post subject:

it's better to knock their heads and fillet them right away, then keep the fillets in ice water - 3 days in floating ice is fine - they just get better.

There were some guys at the dock last week watching me throw my big red head first into the concrete bulkhead.
(parallax error with a short focal length, these fish are 22" and 25")

reallifetexan · Pony Mullet Joined: 08 Jun 2013 Posts: 79

I've heard (and witnessed) bashing the heads of tuna in with a club to preserve the freshness of the meat, but I haven't heard of or seen this done on any other fish other than when Prof. Salt uses Mr. Night-night stick to subdue a cobia before bringing it into the kayak. Is this practice also valid for other fish such as reds and trout?

bulldog1935 · Posted: Mon Oct 15, 2018 12:07 pm Post subject:

yes, before you take a fillet knife to them

rodandroll · Posted: Mon Oct 15, 2018 12:44 pm Post subject:

bulldog1935 · Posted: Mon Oct 15, 2018 12:50 pm Post subject:

BECAUSE less bile and blood in the meat
(rained in much)
and if you can eat them without freezing them (3 days in ice water is ok) the meat will be tender, flaky and not rubbery
I learned this from my Rockport guide buddy in the 80s - there was always an ice chest in his garage with fillets and floating ice.
(from me, he learned fly fishing)

Also, drain fillets on paper towels 20 minutes on each side, and spice the side that is up - I learned this from a chef.

btw, duck tape is a brand name, it was War Dept spec'd in WWII for a quick waterproof field repair.

Central Scrutinizer · Posted: Mon Oct 15, 2018 1:04 pm Post subject:

bulldog1935 · Posted: Mon Oct 15, 2018 1:07 pm Post subject:

Even Seinfeld is bigger than he appears in that photo

the ruler is on top of a 2x8 drain board (2x4s stacked on end), holding the camera freehand over the fillet table and shooting at about 5mm focal length

serious parallax error (20mm focal length would have small parallax, you'd only see 5 inches of fish unless I stood on a ladder)

I would be the last to dispute my buddy's 22" measured red
here's my more or less measurement photo of the larger on my boat paint marks (still with parallax error from angle) - it measured 25"

this one measured 21", but hard to see the difference in a cropped photo

this 27" is easier to work out, because the net opening is 19" and the reel diameter is 3-1/2"

Johninaustin · Full Grown Flour Bluffian Joined: 03 Jun 2007 Posts: 1113

I always gut and gill before they go in the cooler, I don't use stringers. I have no idea if it's neccesary or not, that's what my grandaddy taught me. Wink

As for time, I've had trout and reds in ice for two days without any issues at all.

FoldCatOne · Posted: Tue Oct 16, 2018 3:43 pm Post subject:

Nice fish!!
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mtfish · Finger Mullet Joined: 28 Dec 2010 Posts: 22

Personally, I do not like keeping fish on a stringer unless wading. I also like to ice the fish before filleting so the meat firms up, making a cleaner fillet. Maybe not such a difference on reds, but big difference on trout. Never bashed a red or trout head, seems redundant as I already killed it once. To the original question, if fish are kept on deep ice, no problem to clean the next day. See my above comment on firming up the meat.

Jonty · Joined: 02 Sep 2018 Posts: 1 Location: USA

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lifeaquatic · Posted: Fri Oct 19, 2018 10:01 pm Post subject: