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Bleeding fish results in high quality, price

May 23rd 6:24 pm | Izetta Chambers Print this article   Email this article   Create a Shortlink for this article

Several years ago, when our family-owned company, Naknek Family Fisheries, began asking fishermen to bleed their fish as soon as they were caught, many fishermen didn't know what this meant. Some of them imagined a highly technical process (it can be), not realizing that all we were asking them to do was pop a gill or two. The gill rakers are located right under the gill plate - those red scratchy things. For fairly efficient bleeding of live fish, reach one or two fingers up under that gill plate, and yank on the gills until some of them rip. If the fish is alive, the blood will start to pump out, and continue to pump out as long as the fish is alive. Some fishermen chose to slit the gullet of the fish, but this practice is a potential pathway to bacterial contamination of the fish flesh, especially if the fish is going to be put in a brailer with a lot of gurry water. To promote even more efficient bleeding , some fishermen have a "bleed tank" or even a small tote filled with sea water in their vessel. Once the gills are popped, the fish goes into the bleed tank. This keeps the fish alive a little longer, allowing the heart to pump out more blood, and keeps your brailer bag cleaner.

Some fishermen in Southeast Alaska and Prince William Sound have more complicated procedures for bleeding fish, often involving a technique known as "pressure bleeding," often employed on boats that do some level of processing. The procedure employs a tool called a pipette, that attaches to the end of a hose that has clean water for fish processing. The water gets injected into a small opening at the base of the spine, and the pressure of the water forces the remaining blood out. This technique is particularly effective for bleeding fish that are dead, as the blood tends to coagulate quite quickly in a dead fish, rendering the gill-popping technique largely ineffectual. Another more involved technique involves the use of a syringe to remove the last bit of blood from the circulatory system. Obviously, many of these techniques are just not feasible for Bristol Bay fishing operations, especially during the peak of the season. Southeast trollers catch a lot fewer fish than here in Bristol Bay, and many of their boats are equipped with some degree of processing equipment for pressure bleeding.

Why so much emphasis on bleeding salmon? Because fish blood is loaded with bacteria. If left in the flesh, blood can make the fish taste "fishy" and unpleasant. This reduces the marketability of the fish, as the appearance of bloody fish is unsightly. It also will break down the flesh quicker, reducing the shelf life. Some subsistence users remove the blood by washing the fish repeatedly in cold water. While this will remove some blood, it has a tendency to bleach the fish out. If this product goes into a vacuum pouch, it doesn't look as attractive without the striking red color. Cold water will also decrease quality, as it is typically not cold enough to preserve a quality product, resulting in a fish that is a little mushy.

Also, although some fish processors will pay extra for bled fish, the consensus is that attempting to bleed a dead fish is largely ineffectual. Although some blood will ooze out of the gill rakers, it is not the same active pumping action as with a live fish. Some very scrupulous fishermen who ice and bleed their catch actually sort them on board, making the number one fish that much easier to sort during processing. I think that if processors worked with their fishermen each season and articulated the standards for number one live bled fish, the fishermen would be more willing to sort, bleed, and ice their fish. Although it is more work, there is also a general sentiment in the Bay that a little bonus tacked onto the price is worth the extra effort.

Izetta Chambers, the Marine Advisory Program agent for the Bristol Bay region, can be reached at izetta.chambers@alaska.edu or (907) 842-8323.

 

Izetta Chambers can be reached at bristolbaytimes@alaskanewspapers.com, or by phone at 907-348-2449

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