Quote:
Originally Posted by Seacidal
... A bled fish makes for superior fillets, both in taste and appearance. Once I retrieve and "brain" a fish, I immediately cut the gill rakers before stringing it and continuing my diving. Of course, the wisdom of bleeding a fish must be considered in light of the threat potential for each dive area.
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That's interesting. My brother was in north Africa a while back and said the meat looked great (he has never been a big meat eater, despite being a keen shooter) as it was all bled. As somebody who ate black pudding (made from blood) less than a week ago, I'm surprised that a little blood makes much difference, but several people have assured me that it does. I didn't realise it applied to fish too.
