You got to leave them in water to bleed them out. Supposedly the blood coagulates when you leave them out of the water and you don’t get as much of the blood out. Also need to cut them in the gills (cut their throat).
First time viewer, long time fisherman. I bleed the mudcats but normally not the blues, unless there over 8 to 10 lbs. Done it in water and out live and dead, never really seen a difference.
well there might not be a diff in looks but there will be in taste for ppl who had em a few times cause there is still the nasty blood inside the flesh but i bleed mine through the neck or the gills makes for cleaner less messy processing job and better looking and tasting product
Wow. Seriously the best Video I’ve watched in many years. So American so family oriented just a wonderful video . Reminds me of me and my dad. Thank you
if you dont mind my asking, which river is that on? I live really close to the Ohio River and its just filthy...They dont recommend eating a whole lot of fish out of the Ohio but I love catfish lol. excellent video and I love the peaceful surroundings you have going on there!
Yes absolutely bleed catfish, and all other fish also. I was skeptical, but tried it on bullhead (a species of catfish) and largemouth bass this year and the difference in flavor is very favorably noticeable. Do not bleed them after they're dead, or in the open air. Bleed them live in water so they bleed to death. You can bleed them in a bucket, but it's better to put them on a stringer and bleed them overboard when you get back to the dock, then prepare them immediately for freezier or consumption. If you have a cooler with ice on board, you can bleed them while out on the water and keep them in the cooler until you get back to the dock.
You remind me of my uncles.... so I subscribed. I am into the video at min mark 1:13 and I know this isn't a joke. So continue!!! Thanks for your video!
I don't expect a difference in taste (especially covered in seasoning), but I would expect a small decrease in the amount of bioaccumulated heavy metals.
I needed this video. I was going to give the bleeding method a try and see how it does. My dad has always made me cut out the "mud vein" and then wash the nuggets in dawn dish soap before frying or freezing. I do it out of habit now. Haha. Thanks for the video
Great video and I agree with you I never thought there was a difference in bled or not bled. Have you ever fried your catfish whole or do you filet only. I haven't tried a whole catfish bled and not bled and was wondering if there might be a difference or not, guess I'm gonna have to try that out and see. take care from Tampa, Florida and keep up the great videos..Will
For saltwater Gafftop-Sail Catfish as well as Hard-head's, cutting the tail off and bleeding out makes a Huge Difference! Saltwater Cats taste even better than freshwater Cats if they're bled out. I appreciate the video!
Well I respect all the viewers comments, but I am 53 years old been fishing since I was 5 & I’ve been cleaning fish since I was 12. My dad never taught me to bleed out fish maybe he wasent taught but nevertheless, I have never bled out fish & after I filet them out & rinse them thoroughly the files are as white as my Wife’s wedding dress, & deep fried in cajun batter, they are delicious hands down bar none
I've been a avid steelhead fisherman. Always bleed fish. Tear out gills n hold by tail. Clean n keep cool. Perfect. Never put fish that are dead back in water on stringer or however. They now are dead they soak water now not repel it .water soaks you're fish. Eating the lake or river u caught them in.
those fried pieces look great, do you have a vid showing how you cook em and what you are using for coating etc? do you brine them before or salt em? all of it please
I wonder about this sometimes. If people choose not to bleed out their catfish, and when you get your filets done, I heard marinating the filets in buttermilk for a few hours or 24 hours in the refrigerator will get rid of that bad fishy taste out of the meat. Is this true? I have never tried that trick before.
It’s not my favorite but prepared correctly it’s pretty good. Back when my daddy went fishing I loved it but buying it in the stores is a no for me. Bleeding them or soaking them in milk seems to make a world of difference!
Probably not much flavor difference if you can barely taste the fish because it is covered in flour/breading, seasonings and drowned in cooking oil. For those who like to eat healthy and taste the actual fish, the taste difference would be more noticeable when simply baked or sauteed in a little olive oil. :)
I live on the Louisiana gulf coast, and have been catfishing for as long as i can remember. As far as i know, we never bleed our catfish. We may soak the fillets overnight in salt water if we believe that the meat may be stronger tasting (usually the larger fish,) in order to draw out some of the oils.
Im just getting up the courage and/or stomach to catch and clean fish so I'm no expert. But I was told and have seen in trout and salmon fishing videos that the meat will hold longer if you bleed the fish. I have never tested that but you seem to have an analytical mind and perhaps you could do a test. Not sure how to design that experiment but it's an interesting question. Also, the trout guys whack them and then immediately snip their gills and let them pump out. Is there some advantage to the tail method like you show here?
Some fish do need to be bled out. I would bleed out salmon for sure. Trout not so much. I also know that it doesn't hurt to bleed any fish, just sometimes not necessary.
If you catch those catfish and you leave them in the cooler overnight it will be a lot more blood left in the fish when you fillet it out. Did you cut the tail off immediately after catching it and Let it bleed out then put it in the ice chest it's a lot better fish
Why don't you bleed them out right after you catch them. Just cut the main artery under there gills and let them bleed out in the water. Its a faster process. You don't have to hit them in the head. If there heart stops pumping blood the fish won't bleed out as fast.
Cat you cut the tails, other types of fish, like a walleye, you cut the gills. We bleed both out right at the boat launch and throw them back in the well. By the time we get home they are bled out.
I soak my fish for a few days change the water every day If you bleed them out first the water is cleaner and will stay fresh longer than the in bleed fish
The male channel cat has a bullish looking head. People mistake them for Blue Cat all the time, but they are male Channel. I will illustrate on a coming video.
could be your cats don't have that muddy or bad taste from the blood so you are not able to tell any difference but other ppl swear there was a big difference from how they were tasting to them before bleeding
Look man, love the video. But one thing I cannot deal with is people who do not know how to just bite into a chunk of meat. Jackson, we love you, but just bite a chunk of it and stop nibbling l o l
