I heard this, is it true?

[theangler]

You don't need a blackjack to subdue the halibut on the deck, just keep a bottle of cheap vodka on board and pour a shot on the gills. That does them in immediately.
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[tubeN2]

That sounds like a good trick to try out. Now I just need to find a boat with a liquor license........ I will have to go back to Cali and hit Pierpoint Landing. hehe

With my luck, I will end up finding a Top Shelf Barndoor. It will only subdue with some Greygoose or Belvedere. [laugh]
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[Troll]

I was first taught this by a chef who was aboard a boat I was crewing on while it was moved from St. Thomas to a yard in Savannah for some work. We had lines out and landed a pretty good blackfin, which the cook ran on deck, bottle in hand to inspect.
This chick didn't mess around, she slowly poured a considerable amount of rum on the gills the instant the fish hit the deck, and until it completely relaxed and expired, then had it cut up in seconds and off to the galley.

We ate sushi and grilled tuna for dinner, and had seared tuna on our salads the next day. Some of the best fish I've ever eaten.
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[JustinFish]

i never heard of this before. so you wouldn't do it if you planned on releasing the fish, right?
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[tubeN2]

Definitely not for a fish to be released. Anytime you mess with the gills on a fish, you are only puting the fish in danger of dying anyways.[cool]
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[Troll]

Absolutly not for release. This is the same as pouring alcohol on your lungs.
The theory is that the sudden influx of alcohol into the bloodstream from the wiskey (rum, vodka) from the gills (lungs) gets the fish drunk and relaxes the muscles in the meat it before the knife does it's work.
The chef said that it made the meat more tender, and very tender it was.
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[tubeN2]

Some fish are dumb though. They won't even know the difference of a generic Scotch or an 18yr old Scotch.[cool]
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[StanWright]

You guys wouldn't pour good whiskey on a fish and you know it....[laugh]
(probably wouldn't even spill a little beer on one)

I'll keep the "Sippin Liker" for me and use the 99 cent rubbing alki-hall on any experiment'n with the fish.
[laugh][laugh][laugh]
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[Hutch00]

I have heard of the Japanese doing this with Sake I think its supposed to relax the fish so that when you dispatch the fish with your knife and fillet imediatly it keeps the nerves from reacting and toughening the fish don't know if it works but ya don't need the booze if ya know how to fry the fish properly at the correct temp the fish cooks up tender and has a nice crunch of the crust
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