Epic Day At Ririe

[MMDon]

We keep a bleed bucket with water in the boat. Rip out a gill raker with a pair of needle nose lead pliers and into the bucket for 2 minutes. They then go into a plastic bag and onto the ice being sure to not have the fish floating in water. We dry filet them on a scraped board so the fish never touch water again after being bled. This gives the meat the best texture you can get.
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