When you catch fish and decide to keep it to eat, what do you do with it now? Asking specifically about trout, reds, and flounder. On ice but not in ice water? Do you filet or scale? What do you do with the carcasses? Different for each species or all the same? I throw them all in the cooler that I usually have 2 big bags of Buc-ee's ice and filet them all when I get home. Still not figured anything good to do with carcasses yet since trash day is not till Tuesday. I know, city folk right but we all can't live on the water.
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I chunk mine in the canal behind the house -- My boss buries them in his garden to fertilize his plants -- he doesn't fish much though. I've also been known to throw stuff in the dumpster up at the school a little ways from my house. I pay school taxes -- should be able to get some use out of em!
Redfish -- halfshell and vac sealed
Trout -- filleted and vac sealed
Flounder -- scaled / head and tail cut off or filleted and vac sealed.
A vacuum sealer is awesome if you want to keep em in the freezer for any length of time.Shut up and FISH!!
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When it comes to keeping whole fish in a cooler for any amout of time, never let them soak in ice water. Doing so will even make firm Flounder meat mushy. Have a nice layer of ice on the bottom and start stacking the fish on top. I usually have another Ice chest just for drinks and to have extra ice on hand to keep the fish covered in ice. You don't want to have you're fish sitting just on top of the ice. The fish needs to be sandwiched inbetween layers of ice.
By draining the water and keeping the ice fresh I can have my fish sit perfectly safe for a few days if I'm out on multi-day trips before getting back to home.http://www.youtube.com/watch?v=FBLbrJxGtro
Not that much different than a Karankawa indian hunting the shallows at night with a torch and a spear.
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