Some harvesters stun the salmon by way of a blow to the head allowing the salmon to still bleed-out but in a less active state. In the beginning of defining my quality specification, I designed a single processing station to perform these on-board processing procedures. Salmon are born in freshwater, and after a year or so in the river, migrate downstream to salt water. With this technique one can realize up to 75% of the blood expelled from the fish’s venous and arterial system depending on how long it has been captured from whatever method of harvest and how much vigor and fight the fish has left in it. In this tutorial, Marlin LeFever of Fishing Addicts Northwest will show you how to bleed the fish properly. This process is initiated by way of cutting or tearing multiple gills, the more the better. When the salmon is lively and thrashing about, it is generating lactic acid and consuming adenosine triphosphate (ATP) in the muscle tissue which can influence a different result in the final taste verses the salmon that is not overly active in its new-found captivity. Below are weblinks depicting my early bleeding processes which I have developed and refined over the years. Typically the salmon is put on the deck and left to bleed out after this. There are three subsets of pressure bleeding, they are as follows: As the title of this process states, the head is first removed from the salmon. In 1992 I landed a guiding job with Bristol Bay Lodge in southwest Alaska. This process is typically used by the Alaskan hook and line or troll harvester. I have also experimented with the use of a certified fresh water source as my water source for the head-on intravenous method that I use in my at sea processing operations. Salmon Fishing in Oregon. The same cleaning procedures are used as stated in the head off method. How to cook salmon. How to Pan Sear Crisp, Moist Salmon Fillets – Make restaurant-quality, perfectly cooked salmon in your own kitchen! Each requires a critical time-period to perform an “optimal” bleed-out to purvey a quality product. I bleed fish by breaking a gill at the time of capture and later pressure-bleed fish when I am at a cleaning station and ready to dress (i.e., remove the head and innards) the fish. It is also best done when the fish is alive. Although the salmon is in shock at this moment there is another unseen benefit to this. Although the salmon is in shock at this moment, this process is more beneficial as the salmon undergoes a less stressful death in bleeding out in its natural environment verses thrashing on the deck. The health benefits of salmon are undeniable. 2:36. There are a lot of tips, techniques for catching the salmon fish efficiently. In … It is also best done when the salmon is alive with a beating heart. Steelhead & Salmon are one of the finest in table fare, but why spend all that time catching & preparing fish if you don't take full advantage of the flavor? Some harvesters stun the fish by way of a blow to the head. As the title of this method states, the head is first removed from the salmon. A Post processed method. There are three subsets of pressure bleeding and they are as follows: Below is an outline of the basic procedures for each of these methods. With this technique one can realize up to 99% of the blood expelled from the fish’s venous and arterial system. Lift up the gills with your nondominant hand and guide your knife behind the red fleshy parts. The last step of brushing out the remnants of the kidney meat is done for cleanliness and presentation followed by a thorough rinsing before putting on flake ice. This is a design by nature to stop the bleeding or blood flow from the severed gills to not let the body die. Bleeding a salmon. His bait was a whole herring, barely a snack for the king of all kings. Efficient, hygienic chilling, bleeding of fish. An optimal pressure bleed-out is not achieved if it is done post-rigor as the congealing of the blood will have set in the severed vein which then does not allow an unobstructed flow of blood. The current flow will also help clean them off. The issue with this bleeding method is that the blood coagulates within 20-30 seconds after it is exposed to air. You can also put them headfirst into a large bucket of water. Make sure the fish is completely washed on all sides.Step 2, Open the belly. In short, the level of quality that can be achieved using these techniques in an at sea processing operation are unrivaled in the traditional industry model. The last step of brushing out the remnants of the kidney meat is done for cleanliness and presentation finished by a thorough rinsing just before putting down on flake ice. There are three processes of bleeding salmon used by salmon harvesters in Alaska. It’s amazing how much better a well-bled fish tastes over a fillet that hasn’t been bled properly. The blood needs to be in a nearest-to-life consistency to achieve a full bleed out and this is why pre-rigor pressure bleeding will produce the ultimate bled out salmon product. This additional bleeding helps eliminate the “fishy” taste fish can acquire in the freezer and only takes about a minute for each fish. UNDERSTANDING THE IMPORTANCE OF BLEEDING SALMON, The Methods Defined and Used in the Alaskan Salmon Industry. Plus, it’s a humane way to … I was recently told that a fish bled dry (out of the water) is a partially bled fish, and Doyle's UAF report backs up that claim. This process differs from the intravenous methods and is not a full intravenous process. An optimal pressure bleed out is not achieved if it is done post-rigor as coagulation will have taken place in the exposed or severed vein and not allow a clear and unobstructed blood flow to occur. Typically a fish that has not been pressure bled, will find a small amount of blood in the flesh in the tail section. Chasing LBG and sharing a love for the Martial Arts, everywhere, all the time. Outlined below are the three bleeding processes and subsets that can be used in harvesting wild salmon to produce a higher quality product. Season 2020/2021 LBG count. Each presents a critical time period to be performed for an “optimal” bleed out to purvey to the marketplace a quality product. PO Box 1230                Copper River Highway                Cordova, AK 99574, bill@paradigmseafoods.com                                        lori@paradigmseafoods.com Bill: 907-312-0059        Office: 907-424-5176        Lori: 907-301-6111, "Discover the Processed at Sea Difference", Understanding the Importance of bleeding salmon. https://www.youtube.com/watch?v=NjYiqRzWoms&feature=youtube_gdata_poster, https://www.youtube.com/watch?v=BzXK2EHjtzU&feature=youtube_gdata_player. As previously stated, pre-rigor processing and pressure bleeding yield the best result for removal of the blood from the venous and arterial system for a cleaner finish on the pallet to savor the rich oil and taste of the flesh. With this technique one can realize up to 99% of the blood expelled from the fish’s venous and arterial system. With this process of bleeding salmon, the Dry and/or Live Immersion Bleeding process can be electively avoided. Slice through the fish around the gills from the bottom to the top of the fish to cut the main arteries. IMO the key to successfully cooking and eating salmon is to bleed them the moment you catch them. This process differs from the intravenous processes as it is not an intravenous process. It is not recommended if you have not already taken photographs of your catch or if you want to have opportunit… It was developed in the late 70’s or early 80’s. Once found, a laboratory pipette with a low water pressure stream is inserted into the dorsal artery until the flow of blood from the Post Cardinal Vein runs clear. The post-processed bleeding process was discovered to help address this issue. It is however better than not bleeding. I have developed and tested with great success an electronic intravenous pressure bleed control system starting in the 2009 Copper River season to present. Add salmon skin-side down and let cook 6 to 8 minutes, or until the bottom half of the fish looks opaque and the skin easily releases from the grill. Too much pressure can rupture blood vessels and damage the flesh. If in a boat with a fish box that lets in water, they can be bled there. By only cutting one side of the fish, blood pressure will stay high, thereby allowing all of the blood to pump out of the fish. With this process, up to 25% of the blood can be expelled from the salmon’s venous and arterial systems depending on how much time passed since it was harvested and how much vigor and fight the salmon had left in it. In closing, the level of quality that can be achieved using the electronic, intravenous pressure bleed control system in an at-sea processing operation are unrivaled in comparison to the traditional industry model. Wild salmon also supports 137 other species from killer whales to osprey to seals to caddisflies, so they are critical connectors of ecosystems, from salt water, to rivers, and the land. Some harvesters stun the salmon by way of a blow to the head allowing the salmon to still bleed-out but in a less active state. Source: foodgawker In terms of colour, there’s 2 things that you need to pay attention to: There is a colour difference between wild salmon and farmed salmon. It can be hard to find as there is usually a lot of blood that obstructs the opening of this severed artery. Chet was fishing deep that day, using 12 pound mainline and a 15 pound leader, definitely considered light fishing tackle for king salmon, even today. The blood needs to be in a nearest-to-life consistency to achieve a full bleed out and this is why pre-rigor pressure bleeding will produce the ultimate bled out salmon product. Thread starter wormosa; Start date Oct 15, 2009; Prev. Albumin is a protein that is pushed out of the muscle fibers of the fish as it cooks, coagulating on the surface. Understanding the importance of bleeding salmon is paramount to a wild Alaskan salmon harvester that has the desire to produce a quality product. These bleeding processes coupled with careful handling and immediate chilling of the salmon can produce a quantitative level of end quality that the harvester with a total quality mindset can adopt. This is coupled with careful handling of each salmon which there are many handling techniques that the harvester with a total quality mindset can adopt. Hermaphrodites - meaning they get the best way to bleed out to purvey to the marketplace a product. About, it is a most consumed common fish in the 2016 season I tested two quad stations help. Clean cooler to chill tested two quad stations to help address this issue from a quality. ; Start date Oct 15, 2009 ; Prev follows: a head-on intravenous method the blood out which. 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