How To Bleed Australian Salmon?

One of the best sportfish accessible to Victorian fishermen is the Australian salmon. They aren’t the best fish to eat, so for the most of us, the attraction ends here.

Over the years, I’ve discovered that smoking salmon yields excellent results, but proper fillet preparation is essential. Here is my method.

It’s crucial to bleed salmon that you plan to keep. Cutting through the tissue under the gills, then, if possible, keeping the fish upside-down in a vertical position to let the blood drain out, is the quickest and most efficient way to accomplish this.

Surf fishing makes it simple to accomplish this since you may bury the fish headfirst in the sand, just above the pectoral fins. On a boat, it can be a little difficult, but I’ve seen some guys knot a piece of mono around the fish’s tail before hanging it over the side.

Remove the rib cage next. Finding the final rib near the tail end of the fillet and then running the knife’s edge under it and back toward the head end of the fillet is the ideal method for doing this.

The bones that run along the lateral line should now be removed. To accomplish this, locate the bones with your fingertips and then cut in such a way that the two incisions form a ‘V.’

These bones often extend 3/4 of the way down the fillet, so if your incisions are long enough, you should be able to remove them all at once.

Fish of all kinds I detest scaling. I feel that skinning fillets is considerably faster and less dirty.

Any type of fish fillet must be skinned using a sharp knife. Do yourself a favor and replace your existing filleting knife with a high-quality one if you can’t obtain a good edge on it.

My usual method is to begin at the tail end of the fillet and go smoothly up to the head end. Run the knife’s edge downward in this phase to ensure that you leave the least amount of flesh on the skin feasible.

They only need a quick rinse and a paper towel wipedown before they are prepared to cook—or should I say smoke?


The bleeding follows. By further lowering bacterial deterioration, bleeding is one of the simplest ways to enhance salmon quality and eliminate that “fishy taste” from frozen fish. When the fish is stunned, use your finger to break a gill and submerge it in water to encourage bleeding. More can be removed from a fish when it is bled in water as opposed to air. This can entail putting the fish in a bucket of water on the boat and changing the water as needed to keep it clean and cool on a frequent basis. If you are on the Copper River’s side of a steep bank, you can hang the fish from a stringer in the water, or you can do it from your boat if it is possible.

Some commercial fisherman employ a technique termed “pressure-bleeding” to further bleed fish in order to produce the highest-quality catch. It’s often a system created from cheap hardware-store components, but it’s difficult to adequately describe the process without seeing it in action. Therefore, look up “pressure bleeding salmon Alaska” online to learn how it’s done. It should be noted that this technique must only be used with modest pressure as high pressure can harm the flesh of the fish.

salmon filets. The best grade fish is vacuum packed before freezing, which also lowers the risk of freezer burn. Picture of Ken Marsh.

Fish can be pressure-bled even after spending several hours on ice. At the time of capture, I bleed fish by breaking a gill. Later, when I am at a cleaning station and prepared to dress (i.e., remove the head and innards) the fish, I pressure-bleed the fish. It only takes a minute for each fish and helps get rid of the “fishy” taste that fish might develop in the freezer. The following spring, when you’re eating salmon from your freezer, you’ll really sense the difference.

Why does Australian salmon bleed?

In addition to preserving the flavor of the fish, bleeding out all of the blood prevents the whole fish from quickly going bad. Along with removing all of the blood and washing the fish, other fishermen promptly gut them. By doing this, the internal organs and guts are cleaned of any leftover fishy odors for a more pure flavor.

What does bleeding a fish mean?

The procedure to blood out the fish is straightforward. I insert my finger behind the gill plate and yank the gills out. Cut the area where the throat and the bottom of the gills connect using a pair of scissors or a knife. Your reward will be a cleaner workspace in addition to practically blood-free fillets.

Is it cruel to fish to be bled?

Because bleeding your fish aids in draining all the blood, making for better fillets. Amazingly, a fish fillet that has been properly bled tastes superior to one that has not. It’s also a speedy and humane method of killing fish.

Can you still bleed a dead fish?

By correctly handling and bleeding your captured fish, you can enhance the experience of eating fish. Continue reading to learn how to make your newly caught fish last longer and taste better.

You and your pals decide to take a few Spanish Mackerel and Mahi-Mahi home for the evening barbecue with friends and family because they have been biting all day.

Although nothing can compare to fish that has just been caught, taking your fish preparation a step further will improve your fish feasts.

Once caught, bleeding your fish will retain the quality of the meat. Whether served cooked or uncooked, the difference is obvious and detectable.

If blood is left inside a dead fish, it feeds the germs, causing them to multiply and hasten the deterioration of the meat. The tension the fish experiences throughout the conflict can then be added.

Lactic acid accumulates in the fishes’ muscles and flesh, resulting in meat of lower quality. The meat from the fish will be of higher quality if it is killed and bled as soon as possible.

If blood is left inside a dead fish, it gives bacteria nourishment and allows them to grow, which hastens the decomposition of the meat.

Is blood on salmon safe to eat?

Unfortunately, Brian Himmelbloom from the Kodiak Seafood and Marine Science Center informed me that this salmon probably got banged around, resulting in the damaged blood vessels that form this unsightly bruise.

If, for example, the salmon was hoisted by its tail, dropped on its tail, or had another type of abrupt impact during handling, it is very likely that the backbone connecting its tail to the rest of its body was hurt or fractured. Salmon can bruise both before and after being slaughtered; once it has been frozen, frozen salmon can also bruise.

It’s also likely that the salmon’s blood wasn’t adequately drained out in the case of this misshaped fillet.

Whatever the case, the outcome for this salmon piece was that blood vessels ruptured, blood oxidized, and this area of the tail became an unpleasant-looking patch.

Now it’s your turn, brave kitchen chief. Even while a spot of oxidized blood on your food is not particularly pleasant, it won’t likely injure you. Just like with the rest of the fish, anything harmful will be killed by grilling that area. In accordance with the U.S. Seafood Inspection Manual, bruises are deemed “blemishes.”

So, if appearance is important to you, you might want to cut it off. But who cares if you’re slathering it with sauce or adding a great spice rub?

Can you sashimi salmon from Australia?

Even while mastering sashimi may take years, this straightforward beginner’s guide will have you cutting fish in no time.

Sashimi is essentially just raw fish that has been thinly sliced and served. Anything can be used for sashimi, including steak, scallops, and even chicken, although fish is by far the most common option.

Sashimi can be made from almost any fish. In Japanese restaurants in Australia, tuna, salmon, and kingfish are frequently served as sashimi. Scallop, squid, tuna, trevally, kingfish, bream, bonito, garfish, whiting, flounder, flathead, snapper, and even leatherjacket are some of the best seafood choices for sashimi in this nation.

There is more to good sashimi than just being fresh when it comes to raw fish. Like fine beef, seafood also changes in flavor and texture over time. In fact, some fish actually gets better as it ages. Smaller fish and seafood, like prawns and squid, are typically best consumed right away, but larger fish, like flounder and snapper, may benefit from resting on ice for a few hours or even overnight so that their muscles may relax and their flavor can develop. Some people even believe that really large fish, such as tuna, are best when matured for a week or two. Warning: Ageing fish for raw consumption is only recommended for professionals. My recommendation for choosing fish for sashimi is to heed the advise of a reputable fishmonger.