WICkED Chinook Episode

Slash/tear the gills of a netted fish and keep the fish in the water he'll bleed out and you won't end up with all that water on the meat.
 
Ill do a video next time I have a fresh one.

I take the the head off leaving the colier on the fish and slice and break its tail and fold underneath keeping the tail with the fish for transport.

The key is to leave the belly untouched,guts in

Put hose onto the main vien between the kidney and the back bone. The blood from the entire fish will come pouring out the tail.

Cleanest table fish ever.

Now remove the guts and kidney and your done.


That is a clear explanation thanks FA
 
Thanks,

Just make sure you use clean water..... Water you wouldn't worry about consuming

This process removes all the blood from the entire fish unlike what those videos are showing. It's very rare even to find blood line between the flakes of a white chinook when done right.

This process only works on fresh fish or properly cared for and cooled fish. If I slush my catch after killing and gill ripping I can still bring them home and complete this process with city water 2-3 days later.

I'd like to try on a tuna next year.
 
Great tips on bleeding guys! That is really worth a thread of it's own...

Great video. That kid really rocks. Great roll model for any fisherman of any age.

As an avid recreational angler and advocate for responsible resource management, I find it very interesting to watch the techniques of commercial fishing as I have never had first hand experience. This video does a pretty great job of showing how the whole process works for this type of fishing. Thanks for sharing!

It is really a shame that this form of small scale commercial fishing is on the decline; it seems like the most sustainable method to me (but I am no expert on commercial fishing). There is a good movement underway to that could curb the decline. Community supported fisheries and Skipper Otto on particular are doing very well in connecting independent fisherman with local people. The fisherman get more, the customer pays less, and all of the money stays and is recycled in the local community. There are even talks of creating a processing facility so that small guys aren't forced to go (and squeezed by) the big processing plants that low ball them.

Derailing...nice video ;)
 
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Caddy of a wheelhouse alright!
Can't say as I like their checker set-up though - too awkward IMHO.
That, and I only wear a glove on my left hand and ONLY for the August openings (Big Springs). Not required for the smaller fish they were taking methinks.
Overall a good video that well shows the in's and out's of What We Do out there...

... Would have liked to have seen the kid with some type of floatation devise.

None of us wear them except when we encounter some serious weather, and of course we try to avoid being there then. They simply get in the way, and it is damn near impossible to launch yourself out of the cockpit into the chuck without directed effort to do so.

A commercial trolled fish is a quality fish. Too bad our Troll fleet has been close to being eliminated where as the Alaskans have cornered the market on Troll caught Kings

It is true that DFO has Hammered the troll fleet damn near into oblivion, while tending to favor the bag fleets (seine and gillnet). Between extremely narrow openings, miniscule seasonal quotas, low-ball buy-back programs and more, our independent fleet has shrunk considerably. If it wasn't for the American's proactive salmon management, and the terms of the Pacific Salmon Agreement that basically forces DFO's hands into increasing our potential harvest when the US does, we would literally be dead in the water. Sad when you consider we are the ONLY truly selective commercial entity out there...

Damn near walked away after last year's dismal showing. Glad I didn't now! This was the best season we have seen in over a decade, and I was FAR too Busy to even consider guiding as a consequence. Hopefully things will continue to improve for those of us who have held on by the tips of our fingers & toes...

Cheers,
Nog
 
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