hey what's up everyone out there thanks
so much for tuning in to another
addictive fishing tutorial today what
we're gonna do is we're gonna talk about
the importance of bleeding your fish so
we got a nice little stalker trout in
the sitting in the net here just a
little guy but that's alright he's gonna
make good he's gonna make a good little
chicken nugget for me but we're gonna
show you how to believe these things
properly what to do how to take care of
them to make sure that your fish that
you catch is gonna taste good for you on
the grill so that's coming up for you
next
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alright everyone before we get going
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tuning in we hope you guys are learning
a bunch we hope we're helping you guys
get out on the water and catch a bunch
of fish so let's get in here and talk
about these fish what I'm gonna do is
I'm just gonna go in here I'm gonna lift
this Gill plate up you can see his gills
exposed I'm gonna cut those three like
so I'm gonna go to the other side I'm
gonna cut those three like so I'm gonna
drop it back in the net
as you can see if you look in there see
how that blood is just pumping out of
that fish clean your scissors off there
get back into this fish grab them again
and just start kind of wiggling them
back and forth making sure all that
blood is getting out of there it's
really important that you keep them in
the water because what's gonna happen if
you don't is if you cut the gills and it
starts to bleed the blood will just
start to coagulate and they're just
block itself from bleeding out if you
keep it in the water it never gets a
chance to do that it just keeps kind of
pumping out of the fish so I'm gonna let
him sit in there in that net for a
little bit and just keep pumping the
blood out of there okay so while that
guys sitting in the net bleeding let's
talk about the importance of this so
have you ever like sat down kind of
taking a bite of fish and you got like a
really like fishy taste to it that
typically has a lot to do with the blood
so on a lot of fish what you want to do
is just make sure you get it bled
extremely good and then get it right
away and put it on ice that's really
really important firms up the meat keeps
it nice if you have a cold lake or
somewhere cold it you're fishing you
could just throw them right back in the
water kind of on a stringer and they'll
sit in the cold water and it works
similar as it as it would ice but you
want to make sure that the water
temperature is really cold if you're
gonna do that so again like I said it's
really really important bleed your fish
trust me any fish I don't care if it's a
crappie a walleye a sturgeon a salmon of
trout I don't care what it is by
bleeding it once you clean that thing
it's gonna be way better for the table
trust me on that
okay so like I said I'm in a pretty cold
Lake I didn't bring any ice with me so
I'm just kind of leaving these fish in
the lake and I think it I think they're
gonna be alright cuz this lake
temperature is pretty pretty cold so I
just have my my straight up metal
stringer here I'm just gonna put that
through the gill plate like so and then
closer
and she's dialed and got a few guys
there one nice fatty look those things
hang and then I have my little just
Orlock thing that I put this metal
string up didn't clip it in there those
fish are hanging nicely in the water
clean your net off stick it back up
front you're ready to roll ready to
catch another one folks now what we're
gonna do is we're gonna show you how to
quickly just fillet these trout I got my
nice Gerber fillet knife here this is a
fillet Oh a fish mat super nice you just
put a little pressure on it and your
fish doesn't slide around too much but
basically what I like to do is I go
right up the belly here and then I just
do it a super quick and easy way and
then I'll just come in right here like
this cut down and across and then just
start working your way down the backbone
like so that's your first side alright
so we got this nice tasty fillet here
this method that I'm doing this is the
gutless method so you don't have to take
the guts out but if you want you know
you if they're in your way you could
just come in here with your hand and
just basically make one cut here one cut
there and get the guts out of there so
they're out of your way but it's your
call really okay the other side is the
same thing come down here and I'm no pro
at this but gets the job done bring your
knife in here at a forty-five and just
kind of put push against the bone
slightly as you're pulling down pull it
away like so
[Applause]
there you go ain't got too nice trout
fillets discard that and then what
you're gonna do here we're gonna come in
like this and get these bones out I just
like to go like this here just just like
this that's what I like to do again you
can do it however you want but that
leaves you one nice good little fillet
looks like I got Mike got a little bit
of a dorsal fin right here so I'll cut
that off
same thing on the other side just coming
behind these bones right here and just
work your way down and again I don't
really like this fat belly meat down
here some guys like it some guys don't
so I will typically just do that and
then slice straight through and cut it
off there you go
two nice little trout fillets there you
go I hope you guys learn something here
thanks again for tuning in we appreciate
every single one of you we'll see you on
the river
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