captkw
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baja fish
I myself have not had any good sushi in Baja !! when you catch a fish. throw in on the deck in the sun. let sit around un chilled.. and then clean it
around 1 to 3 in the afternoon ..YUK !! the right way is to bleed the fish..cover with a white burlap and keep wet...(or Ice down..best way) and
fillet as soon as possible and cover with ice...always found it funny that at fish store's they put they ice under the fish..which does very little to
cool the fish....when commercial salmon boys go out (cold weather) we bring a ice slush that keeps the fish Fresh and nice !! IMO its getting towards
in Baja & mex that the fish are smaller and fewer that the local boys will start to take care of their catch in a proper manner...I can always
wish !! Ya know !! K&T...oops !! this was to be under Mulege sushi..don't know wtf ???
[Edited on 2-13-2015 by captkw]
[Edited on 2-16-2015 by captkw]
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durrelllrobert
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Quote: Originally posted by captkw  | ....when commercial salmon boys go out (cold weather) we bring a ice slush that keeps the fish Fresh and nice !! IMO its getting towards in Baja
& mex that the fish a smaller and fewer that the local boys will start to take care of their catch in a proper manner...
[Edited on 2-13-2015 by captkw][/rquote
The operators of the tuna pens off Punta Banda do take proper care of their prized (expensive) fish.
When the tuna reach the market size a diver goes into the pen and zaps each fish with a stun gun so as not to damage the flesh. They are then
transferred to a tank full of salt water/ ice slush on the mother ship. When the tank is full of all of the fish going to a specific country (each pen
flies the national flag for a single country that they were raised for) they are taken to the packing plant in Ensenada, packed in ice in special
containers and driven to the airport in TJ where they are flown non-stop to Singapore where they are then transferred to regional carriers for each
country. |
Bob Durrell
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monoloco
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There is a big difference in the quality of well handled fish. I don't generally eat fish from the local fishing fleet here, even though it's "fresh"
there is no comparison with the quality and flavor of fish from my freezer that has been properly bled, gutted, and iced immediately after being
caught. Even for sashimi the frozen is superior.
"The future ain't what it used to be"
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Tod
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Agree, the local panga fleet do not take good care of the fish. When tuna fishing in OR we immediately put the fish in a bleed bucket and after about
5-10 minutes depending on the action pack them in ice. Easier to clean when that cold and makes for excellent quality.
How do you bleed big fish when in small boats in Baja. I have been going out in a Mexican's small tin boat and he does not bleed the dorado we have
been catching. Makes for a bloody fish later in the day. They are at least iced but I can't seem to convince him about bleeding....yet. How do you
guys bleed bigger fish on 12-14 foot boats.
My beach catch fish are bled immediately and buried in damp sand until I gut them and them put them on ice. Makes for some tasty Sierra.
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monoloco
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| Quote: Originally posted by Tod | Agree, the local panga fleet do not take good care of the fish. When tuna fishing in OR we immediately put the fish in a bleed bucket and after about
5-10 minutes depending on the action pack them in ice. Easier to clean when that cold and makes for excellent quality.
How do you bleed big fish when in small boats in Baja. I have been going out in a Mexican's small tin boat and he does not bleed the dorado we have
been catching. Makes for a bloody fish later in the day. They are at least iced but I can't seem to convince him about bleeding....yet. How do you
guys bleed bigger fish on 12-14 foot boats.
My beach catch fish are bled immediately and buried in damp sand until I gut them and them put them on ice. Makes for some tasty Sierra.
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I just tear out a gill raker, run a line through the gills and out the mouth, tie it to the boat, and throw
it back into the water. A short piece of alambron or 1/4" stainless rod with an eye spliced to the line makes it easier to thread through the gills.
"The future ain't what it used to be"
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Tod
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Thanks for that response. Confirms what I was thinking which is quick cut to the gills or tear out and then quickly thread onto a large diving pin
tied to a rope. Same concept. I can experiment until I find what is easiest. Makes me feel good about the solution for when I find my own tin boat.
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Osprey
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I don't see the word kill in these posts. If you kill the fish, STOP THE HEART FROM PUMPING, it stops the lactic acid created by the struggle (hope
there was a struggle -- why else do you sport fish?) from damaging the meat in the filets. Seems to me that is more important than BLEEDING a fish
that's already dead. I take good care of my fish. I kill em and chill em. Ask my dinner guests.
Better yet, check that out with people who eat nothing but fish.
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willardguy
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knock em unconscious but leave the heart pumping, then bleed em. then eat em! 
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Tod
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To bleed properly the heart has to be beating. They bleed out pretty quickly and then on ice....no blood in the meat. Sushi quality.
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monoloco
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I also gut the fish, put it in the cooler, and pack the body cavity with ice. If it's too big for the cooler, I section it so it will fit. I worked as
a commercial fisherman in my younger years and that was pretty much SOP if you wanted a good price for your catch.
"The future ain't what it used to be"
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pauldavidmena
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| Quote: Originally posted by Osprey | I don't see the word kill in these posts. If you kill the fish, STOP THE HEART FROM PUMPING, it stops the lactic acid created by the struggle (hope
there was a struggle -- why else do you sport fish?) from damaging the meat in the filets. Seems to me that is more important than BLEEDING a fish
that's already dead. I take good care of my fish. I kill em and chill em. Ask my dinner guests.
Better yet, check that out with people who eat nothing but fish. |
We'll be right over. 
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Tod
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Here is one thread from some guys who know how to catch a lot of tuna up north and their thoughts on caring for the catch for optimum quality...
http://www.ifish.net/board/showthread.php?t=881162
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Alan
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Love my Kill Bag. Add a couple big blocks of ice. Bleed your catch over the side then into the Kill Bag. Add enough seawater to completely cover
your catch. Add more water as you add more fish. Back at the dock you will have nice firm filets. Don't understand why fish can't be filleted
offshore but that's the law. It kills me to see dorado just tossed in a fish hold. By the ned of the day you know they are just going to be mush.
In Memory of E-57
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Alan
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captkw - I still haven't understood the popularity of the sushi food truck that sets up in the Arjona parking lot every night but it is always packed.
Never though car exhaust and sushi were a very good combination. Guess I'll have to try it some day (maybe)
In Memory of E-57
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Osprey
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The Strange Captain began this thread, then there was more talk about tuna, then many posts about "fresh fish" with no mention of what kind.
Hope it's not too late but I want to make it clear that my post was about carp, not tuna.
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Pescador
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| Quote: Originally posted by Osprey | The Strange Captain began this thread, then there was more talk about tuna, then many posts about "fresh fish" with no mention of what kind.
Hope it's not too late but I want to make it clear that my post was about carp, not tuna. |
Remember when they were developing Loreto Bay and they put carp in the treatment lagoons that ate the crap. I am sure that is the carp you are
referring to. But cutting their gills may not completely solve the problem. Crap eating carp and their proper care.
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Osprey
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Yeah, I saw a sign there when they planted those carp -- when the plan went bad they offered free carp if you could catch em.
"Carp diem"
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captkw
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good eating raw fish !!
never been called "the strange captain"....LOL !! one good trick is to keep a spray bottle with rot gut booze and a bit of water mix and spray into
gills and mouth.....mellows them out FAST!!! and makes bleeding and hook removing much safer...your tip of the day....Tight lines...K&T ....Osprey...what happened to your awesome writing ???? your long
posts/letters are well liked !!
[Edited on 2-15-2015 by captkw]
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Alan
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A rag over their eyes settles them down too.
In Memory of E-57
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willardguy
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the ol' ice pick to the brain doesn't hurt either!
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