Bleeding a gallie

[wingman001]

Hey guys Im told it is imperative the you bleed a Gallie as soon as possible to avoid blood flowing in the fish. I was wondering how do you actually do this in the water.

 

[Psy]

I have not heard that before. I may well be incorrect, but I do know of bleeding game fish! the likes of Elf, Leervis, Big Eye Tuna, Wahoo, Barracuda, Cape Snoek and possibly King Mackeral.
All the smaaklike kos is mos "in die bloed" In any case for a gallie, the best way to gut it is thru the back leaving the tastiest part of the fish (stomach) intact.

 

[Mangi]

Maybe it is just me, but bleeding and spearing in the same sentence just brings flashes of MR GW coming in for a closer look.

Most guys I know that fish R&S don't bleed their gallies. I have tasted them both ways, and to me there is no difference.

 

[I n J]

I do not know about spearfishing, but I have heard and seen the rock and surf guys bleed theirs. They say that when it is prepared, it leave an amonia taste in the fish and most of all it leaves "blue veins" all over the place that may be off-putting to more "sensitive eaters". I think this is where this question might come from - as far as what I know, the fisherman cut the neck / gills to make the fish bleed out.

Hope this helps.

 

[Simen]

wingman001 wrote:

Hey guys Im told it is imperative the you bleed a Gallie as soon as possible to avoid blood flowing in the fish. I was wondering how do you actually do this in the water.

You may bleed a Galjoen if you so please, it only removes the vein lines from the meat.

It is not a must, its a choice. Personally I don't do it, also there is difference in taste whether done or not.

As a rule I freeze a Galjoen (if I have to freeze it) complete as it is, not gutted, bled or anything.

Only gut and clean it when ready for the fire.