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How Does Post Catch Care Affect Kokanee Meat Quality?
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- čas přidán 12. 08. 2024
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What happens to Kokanee after they leave my net has always been a mystery until now. I eat a lot of Kokanee so I am fairly particular about my post catch care to ensure the highest quality meat. Here I compare several post care tactics and show and discuss which I think is best.
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I usually always put my fish on ice but never bled them.
Thanks for the tip. From now on I will bleed them before putting on ice.
When I clean them, I do it like I do trout. Cut up the belly, cut both sides of the tongue, grab the bottom jaw, and pull out guts, gills, front fins, and all. Then run my thumb nail up the back to gouge out the blood line. Takes less than a a minute per fish, and leaves no undesirable stuff behind.
I love it when we can see the fish jumping behind you.
Great information! As a 'retired chef, the quality of proteins are so, so important! It's strange, after harvesting a deer or elk, the vast majority of us understand how important it is to get that meat cooled down, as fast as possible. We know how important every single step in the butchering process is, including pulling that trigger, or releasing that arrow. Yet we rarely even think about any of that, while fishing! I'm guilty! I started keeping a small cooler of ice on the boat, because that stringer of fish created a lot of drag! I was constantly adjusting the trolling motor, to compensate. Otherwise, I would still be dragging around that stringer. My grandma taught me how to fish, starting with creek fishing. She would always cut a green, forked stick, and sharpen all 3 ends, before we could start fishing. When we caught the first fish, we dispatched it, usually against the closed sharp rock, ran the stick through the gills, and sunk the stick deep enough to submerge the fish. Cold creek water.
Great work, I will be sure to try the overnight in the fridge and bleeding, I have always just put em in the ice and fileted when I get home
This is great info. thank you!
Thanks for the suggestions. Definitely going to try the overnight method.
great tutorial, thanks much for sharing.
That’s awesome I can’t believe how nice that worked after letting them sit for 24 hours really makes a difference definitely gonna try that with my next batch love your videos have Learned so much keep up the good work👏👏👏
Thanx for all the tips. I'm gonna do this with m
y next batch of rainbows.
Great video. Love all the comparison videos you do. Question for you about general fishing. With your Kokanee across America tour, would you consider making a video about how you decide where to start fishing when you get to new bodies of water you aren't familiar with or do you just apply the principles you talk about such as the thermocline when you go out?
I’ve made several videos where i break this down including my Kokanee formula videos
@@spiltmilt I figured you had just couldn't remember. Thanks
Great stuff! 👍
Great vid!!!
You are right sir! Thanks for helping cook some tasty fish!
Been using victorinox industrial knives since when I was a meat cutter for 14 year's .......good quality functional and durable
Thanks for the link to the bag I have only been able to find giant salmon ones that are too big and WAY to expensive.....will be better than the clunky cooler taking up my boys footpath in the front of our little boat
Our acreage in the cariboo has no power so I am cooler outdoors until home......I have a good cooler and immerse them in cubes with large solid flat ice packs on the bottom......I bleed them and leave them whole until home....no choice but to quality stays good
Man I wish our limits were like yours.....I'm only allowed 5 per day
Great idea of a video 👏
Good demonstration showing how important it is to put these type of fish in ice. We use the slush method as the whole fish gets chilled. Laying them on top DOESNT get them as cold, just the one side. We also don’t bleed them intentionally as the best way to bleed a fish is while it’s alive, DONT bonk it. And we either cut the head and pull guts all in one piece or slit across under the throat to remove guts to clean
I always bleed my fish. If nothing else it makes filleting in the kitchen cleaner. I started gutting mine and filleting them the next day this year coincidentally. It makes a noticeable difference. Thanks for sharing
Great tips! Thanks for sharing and what a gorgeous lake. WA. State?
Yes Washington.
Thanks for sharing, its really interesting to see all the differences. Have you tried the ikejime method at all? Probably a lot of work for small Kokanee, but might be worth it for those bigger kings and sockeye.
I’ve not tried the ikejime. Too time consuming imo
I'm still a shore fishermen, mainly for Trout and I always Bleed, Gut and put directly on ice. Do you think gutting immediately makes any difference in quality as well? Do you see leaving overnight in the refrigerator as beneficial for trout also? In my experience with Cutthroat, the longer I leave it on ice the more brown and spawned out the skin begins to get. Its kind of crazy how much they change color in the cooler even by the time I get home. Thanks for the Kokanee tips, I have a free boat that I'm currently working on turning into a Kokanne boat here in Lake Tahoe and your videos have helped my mindset for fishing for a new species.
As always, excellent content. Thanks very much. One thing I would like to see, perhaps it's been done in another video, is your onboard cooler arrangement. I know a while ago you showed a soft side bag that was convenient. Those are no longer made. Are you using a hard sided cooler? Do you keep a drain open to avoid slush? Is the ice crushed or cubed? How do you handle the fish if you're going to be in the field for multiple days? Inquiring minds want to know.
Noted. However, the catch bag I prefer is now available once again Columbia PFG First Cast 45L Catch Bag: amzn.to/3cglxDi
@@spiltmilt FYI, this link no longer works.
Excellent topic. I am very careful with how I process my koks too. I always bleed then gut and out in ice within minutes of catch.
I've never tried leaving them on ice over night. I'll have to try that.
When you gut them I think it also helps keep more of that precious belly meat.
Agreed!
I bet you have the best chicken eggs in Washington! Haha. Good info!, trying your method my next catch.
Just the content I was looking for. Now I just need to catch some fish
First! With cubes or crushed ice, could also place the fish in an inner bag to separate them from the ice water.
That works. I think cubes are fine but crushed is better but it does melt a bit faster.
@@spiltmilt I actually use a Columbia soft sided bag cooler that has two removable bags; I put ice in between the cooler body and the bag and then put the fish in the inner bag that way I can easily remove the inner bag with the fish and wash it and just dump out the actual cooler. Best $70 or so I've spent on a cooler. Thanks for the video, interesting results!
I've always bled and iced on the water, waste of fish otherwise. I always cringe when I see peoples stringers😬😬.
Great video as always! Cheers
I never would have thought that leaving them in the refer overnight would be a good idea. Thanks for sharing the info. I would actually love not to have to fully process them when I get back from fishing.
I have discovered a lot about Kokanee fishing this year. If I were to sum up what I have learned so far it would be that Kokanee success depends on a lot of little things working together. I normally limit within a few hours while I see others struggling to catch one or two. Here is the short list of what I advise others. Think small. Small flasher, small lure. Think short. The distance between your flasher and your lure should be short; much shorter than you think. Slow is the ticket; 1.3 to 1.5. Find the depth they are biting. Don't be afraid to talk to others who are fishing. They will generally share the catch depth with you. Do not drive your boat in a straight line, you'll be amazed at how many fish will bite when you turn slightly. Don't leave an area where fish are biting to find a better area. Use a Kokanee rod; you'll land more fish. If all the boats are trolling in a pattern don't be an ass and go across the flow. Corn is cheap. Walmart, Winco and most retailers carry it. Fresh corn every time. Find a good recipe; I won't give you mine; unless you ask nicely. Finally, be confident. I know I am going to catch fish; it happens more often than not.
Do you brine your corn?
@@catfishman9516 No. I use 2 basic recipes. Buy Shoepeg corn at Walmart or your local Super Market. I have an old store bought prepared corn jar I use for the finished product, more than enough for a full day of fishing. I sort the corn onto a paper towel and sort out the large kernels. The remainder (about 80% of the can) goes into a pot and is that evening's dinner vegetable. I coat the corn with either garlic powder or krill powder. Not both, one or the other. The Krill corn gets put into the jar and then Anise is added (about 20 drops). Buy the Anise in the spice dept. of your local market. The Garlic recipe calls for the oil from a can of tuna in oil. Put the garlic coated corn in the jar and drain the oil from the tuna into the jar. It will cover the corn. Use the tuna for a sandwich. That's it. No dyes, no color added to the corn. I throw the left over out at the end of the day and make a new batch every time I go. A jar of garlic powder is less than $1 and will last all season. The tuna is $1.13 corn is $1.75. It cost less than $3 each time. I look at it this way, if I was buying worms or minnows or other bait, it would cost me a lot more. There are as many recipes as there are Kokanee fishermen. These are my go to ones. Good luck.
@@rickw9169 thank you for sharing i appreciate it.
Great video! Have you ever looked up the ike jime style of processing fish? Your way is very similar and has the same thought process, just not as many steps. Not sure how you'd effectively do ike jime on a kayak though..
Haven't tried it and I can't imagine it being a significantly better outcome.
Great video.. very informative!! Do you ever scale your Kokanee? If so, when is best in the process?
Yes. I just use a knife to scrape the scales away
try copper scrub pads. they work great
Thanks for all your videos! Summer speed? Had a slow down in hookups during summer. Bumped the speed to 2.0-2.2 and had more success. Have you seen this or is it just me?
No. Never need to troll much beyond 1.6 or 1.7 for Kokanee. Might depend on the gear u are using but the dodgers I use perform better at slower troll speeds
The Wyoming Kokanee have been a great add to the fishery. Getting them dialed in for the past few years. It is a work in progress. They are getting big, must be the air
Very cool
Good stuff Tyler !I
What are your thoughts on fish that freeze while ice fishing ? I bleed and gut my fish as I catch the ones that l'm going to take home. They are usually frozen before I get home.
They area pain to fillet frozen. I place them in the sink to thaw. Then fillet them. Maybe it would be better to put them in the fridge and thaw, then fillet them.
Thanks for your quality videos!
I've never noticed much difference between fresh unfrozen and frozen then thawed perch in terms of taste or texture. Thawing in the sink seems fine by me.
@@spiltmilt
Kool !!!
Thanks
Thanks for the information on Kokanee care. One question, what is the make of your rod holders? I'm having trouble locating the type you use. Thanks.
This video covers this topic. It has links and a discount code in the description czcams.com/video/1Jihrx7XAZY/video.html
After being processed how long can the fillets be in the fridge before going bad? Ziploc vs vacuum seal? And frozen how long do they last?
72 hours max in the fridge. Vacuum sealed and frozen you'll get 6-8 months max. Canned they will last for years.
Would love to see a video of the anatomy of a Kokanee (their insides). They appear a little different compared to a rainbow trout.
Can you not skin one yourself?
If I'm not mistaken that "bloodline" is actually the kidney. After you gut then fillet, it can easily be scraped off the flesh and bones cleanly. Nice size fish.
Yes you are correct
@@spiltmilt love your vids. I'll make the trek over there some time this spring. Most of the kokes on our side are much smaller.
That's super interesting! I would have expected leaving them for 24 to 36 hours to be your preferred method. I'll definitely try that.
The scaling matter at all? Do you prefers to scale it or not scale it?
What do you think of creating an ice bath? I generally bring a bunch of ice packs and toss some water in. Then when I catch fish I just ripped the gills and toss them in to bleed out.
That works but after several hours they can get a bit more mushy that way. As for scaling it really depends on how you intent to prepare them. I don't worry about scaling if I am going to can them or turn them into burger but for grilling I do scale.
Don't waste the skin.....sockeye skin is highly prized and unlike salmon the scales are very small....I eat kokanee scales and all......plus you never have to worry about fillets falling apart on the grill
A lot of times especially when rough camping the ones we eat there I just gut and take the fins off and steak them ......easy to cook and get the bones out....,try it sometimes
@@spiltmilt hah I pressure can them as well....thats my salmon burgers......sometimes I will do an hour of smoke with them on the cool side of a grill before canning....delicious
Do not scale in advance. Water sits in little cups where the scales used to be and bacteria will form and cause faster spoilage. Either scale right before cooking if you are eating the skin, or don't bother at all.
Not sure if this will get a response or not, but I’m looking for places to go in Western Washington. We go to Yale and Merwin but it would be nice to see other waters as well.
Stevens, Whatcom, Samish, Alder...
What size cooler do you have in the back of your kayak? I have a small one that fits behind the seat on my Bigwater, but I found out today that a full limit of Kokanee (10-15inches) is just too much for fish for the cooler. I have a bow bag, but it’s 42” and feels like a bit much for freshwater days.
45 L soft sided cooler works for 90% of my fisheries amzn.to/3zasNK3
Thank you.
So I basically do the same process you do when I catch a fish. As soon as I catch them I bleed, gut and put them on ice for 24 hrs. However I’ve been noticing bruising sometimes up around their shoulders and head. Any idea what could be causing this? I handle them as little I possibly have to when I first catch and bleed them so I’m a little perplexed as to what could be causing this.
are you whacking them?
Maybe when you're giving them the bonk?
How do you finish filleting your catch? Do you leave the bottom fin attached? How do you remove the bones? I fillet mine a different way, wondering how you finish yours?
Fins are removed and the rib bones filleted away. I don’t typically remove the pin bones
For me the cleanest is frozen SOLID water bottles in a ice chest bag or regular ice chest. No water or ice touch fish… just place fish on top of bottle’s after bleeding. Clean fish then as stated filet fish after refrigerator for 24 hours
Cheers from Montana
I used that method for a long time but the unequal pressure of the fish’s weight led to damage to the meat.
Would you recommend this method for all types of fish? Walleye, bass, catfish, etc?
Some fish don’t soften up in absence of ice like Kokanee do but I recommend bleeding most fish bigger than 12” for improved flavor
I've noticed the Kokanee meat in my local lake is more orange than the red. Is that food source? Would u know if the more red meat is a higher quality meat? I am sure they are Kokanee and not trout as well. Thank u.
Its diet driven largely influenced by the abundance of carotenoids in their diet. In my experience redder meat tends to be firmer and have a better texture IMO.
@@spiltmilt Thank you, besides the qualities you mentioned have you found a difference in the taste of the meat?
What if i stringer them and then bleed them on the way in and put them on ice when i get to the truck
They will get warm and mushy hanging on the stringer if surface temps are hot.
We are going to strawberry Tomm. I’ll let you know how we do. We are using some Paulina tackle
Good luck!
@@spiltmilt I was watching one of your shorts and you were talking about the B pressure and the air bladder and how it affects the bite. It’s been stormy and windy here the last few days. Looks like it’s supposed to be nice Tomm. Hoping that pressure stays stable
Guy posted a pic of a whale out of strawberry a day or two ago on a Facebook group 25 1/4 inch that matches the state record length but he didn’t realize how close it was to being a potential state record and didn’t weight it, ouch but still great catch
@@spiltmilt we caught 3 kokes, well one in the boat and 2 came off at the boat. The bite was slow. I don’t think that blood moon or whatever moon we just had helped us either. So we pulled an audible and went over to another part of the lake and anchored up and hit some big rainbows. I’m also gonna blame it on the tackle… we are waiting from an order from Richie but it’s taking longer then expected to get it so we have been using the competitors tackle until the Paulina gear shows up
Kokanee down there are more plain orange eh? Up across the border here in BC kokanee are bright red
It varies by lake here as it does in Canada
Yeah, have learned if you don't bleed/chill immediately, you get meat paste. VERY delicate fish.
Does this method work on walleye as well???
Yes
Those chickens are hungry!
Salmon/kokanee are their favorite fish. They will wipe clean 2 or 3 Kokanee carcasses in one afternoon
If I don’t have ice I bleed them and hope for the best. Haha
What if you gutted them right away instead of bleeding ?
I prefer not to get until I am home and can work in a clean area. Gutting allows for introduction of bacteria and other contaminants and its easier to control for that at the fillet station.
is it the same with trout?
Yes
Is it ok to eat Kokanee with gill lice?
Absolutely.
@@spiltmilt cool. Thanks. I’m just getting into this- just got a kayak today- and I’m told Eleven Mile Reservoir in Colorado has a gill lice problem with the Kokanee
What about a comparison of the differences once the fish is cooked?
You'll notice a strong difference in the texture. Those who are sensitive to "fishy" tasting salmon will not enjoy the unbled fish
I’ll pop the gills with my finger while the fish is still alive in the net in the water and it bleeds out better because the fish is still alive when I pull the gills.
the bloodline is the fishes liver.
Not true.
Ever Ike jime a kokanee? - Never mind see this was answered below!
Is this your preferred method for other fish as well besides kokanee? If so, are there any that you wouldn't prefer this method on?
Applies to most fish I catch. Obviously ice fishing and winter walleye there isn't as much concern about ice but all very similar.
🐔🍺
Your "blood line" that you keep referring to is the kidney that you are removing.
Yes and u still want to remove it
@@spiltmilt You are so precise with other aspects of your videos, I thought it appropriate to get fish anatomy correctly stated.
U should always remove the gills
As a cook, I wouldn’t even touch the fish that wasn’t bled and on ice. Blood is the first thing to “go bad” aka start growing bacteria. For safe food handling, you have 4 hour in temperatures over 41 degree f. But between 70-90 consider it super charged and more like 1-2 hours. 🤮
You ever tried dry aging the fillets? Leave them in the fridge for another 24 hrs with only a paper towel over them. 😘🤌
I will try the dry aging that sounds intriguing.
That's how we process walleye fillets in the prairies.....fillets in the fridge on a cookie sheet lined with paper towels and between each layer of fillets
After 1 or 2 days we fill washed/sterilized 2 litre milk cartons with fillets with a splash of boiled/cooled water every couple layers....leave 1.5 inches from the top and add a 1/4 inch water to the top.....freeze them standing up open then fold close and duct tape.....basically a fish iceblock with waxed cardboard.....no freezer burn even 2 or 3 years later......they last forever like this
Great tip, thanks for the information. I had no idea