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What's your approach to bleeding fish? I've been meaning to do that on mackerel and blues and maybe sharks, and I know you can clip a gill raker and they bleed out, but do you put them in a separate box or string them and let them bleed back into the water?

They must be delicious, the sharks we catch love to eat em!

Mo Redd wrote:What's your approach to bleeding fish? I've been meaning to do that on mackerel and blues and maybe sharks, and I know you can clip a gill raker and they bleed out, but do you put them in a separate box or string them and let them bleed back into the water?

Keep a 5 gal bucket on your boat. Fill it about 2/3 full of sea water. Put a fillet knife thru the gills from one side to the other and cut down and out of the fish. Then put the fish head down in the bucket for a minute. After that ice down the fish and dump the bucket. Once you remove the red meat from the fillet they are very good. Macks dont need to be bled, at least I dont think so.