Originally Posted By: snrub
.....We have been using the technique learned here on PBF (think it might have been Pat Williamson????) of dropping the CC in an ice chest filled with ice and water and leave them an hour or two before cleaning. Wife adds some salt to lower the temperature even more. The blood mostly goes out of the meat and into the organs as the fish tries to survive the cold. Really takes the blood out of the meat well and makes a simple way to kill the fish without it squirming around.
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I have been using Pat's method as well (minus the salt). Works great! smile


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