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Discussion Starter · #1 ·
Hey guys I have bin fishing for years and have always done catch and release but tomorrow I feel like taking some home. So what methods do you use to kill and gut the fish? Do I have to gut the fish there or can I do that at home? And how do you guys kill it? I dont wanna smack it on a rock or stab it in the head.
 

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I do it the most humane way I can, I stick them on a stringer (big rope threw the mouth and out the gills so they have a hard time breathing) When Im done fishing I toss them in a walmart bag or bucket (walmart bag preferred they dont dry out) When I get home I fillet them, no need to clean them and they just go to sleep so it has to be pretty painless. >:D
 

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a question like that reaks of peta or one of the other 50 million bleeding heart liberal organizations that think that we should be vegans if we were meant to only eat veggies then we would have a mouth full of bloody dam peg teeth i am sick of these peta freaks and people of their ilk

man i am in a mood tonight
 

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If its over 6 inches i shoot it with a large caliber pistol. If its under 6 inches i shoot it with a small caliber pistol.... ;)

If its trout you are talking about i usually break thier necks. its about the quickest way short of wacking it on the head. grab the fish firmly and in your left hand with it's belly up, and then insert your thumb in its mouth (watch out for teeth) and pull down firmly and smoothly until the fishes head is at (or past) 90 degrees. it will kill the fish quickly as its neck breaks.

This technique also works on PETA people.
 

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works great but on peta folks i can stand to get near them so a barret .50 m92a3 works great and its fun to watch there heads explode lol that and you dont have to hear the annoying shinning or get any of there liberalitis on you lol
 

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Rottal said:
If its over 6 inches i shoot it with a large caliber pistol.  If its under 6 inches i shoot it with a small caliber pistol.... ;)

If its trout you are talking about i usually break thier necks.  its about the quickest way short of wacking it on the head.  grab the fish firmly and in your left hand with it's belly up, and then insert your thumb in its mouth (watch out for teeth) and pull down firmly and smoothly until the fishes head is at (or past) 90 degrees.  it will kill the fish quickly as its neck breaks. 

This technique also works on PETA people.
I only use that technique on tiger musky and pike.
 

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Discussion Starter · #10 ·
bobber said:
didn't realize it at the time, but I think I've driven past Azbasser's house.

<img src=http://tk.files.storage.msn.com/x1pvBU1PsFlF-lUJ63ogmEaJWauWBxeMZDU9CJoA0OsSnGmnOb5USmAL91CBZgbtusL2mvErZuw6DB77hmo6kaqItiGopoZTVULFRK5dbRJpklIZAaQzhrYk7NCuDMiaVGN2WiEzVfeP_0>
HMMM.....I might just og ahead and pick me one of those up before I go to spinney tomorrow...Seems easier then breaking the fishs neck
 

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I've always felt that our two former Ranger/moderaters were very gentlemanly, almost to a fault. Now I see their dark side and it frightens me :D:eek:.
 

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If you can clean the fish at the lake (cleaning station), I'd do it there so it doesn't get messy in the house/backyard.
I
'm exactly the same as Epic...stringer through the gills and they'll usually go to "sleep" by the time you leave or drive home.
 

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there is an easier way all together you simply slit their bellys empty the guts
wash the cavity with cool water place on aluminum foil with a sprig of rosemary or thyme a little garlic some butter and a lemon wedge wrap in foil grill on frill 3 minutes each side and your done and have a fine meal of flacky whit trout for dinner and best served with an ice cold good quality beer like a sam adams

i may not eat fish but i am a fish cooking fool lol
 

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I had always skinned my trout exactly as the website that nightfisher posted shows, then usually I baked it. Started getting burned out on eating it this way though, having to pick the meat off the bones and only being seasoned on one side. Then I started filleting them and frying them coated in corn flake crumbs and never went back to skinning them.Trout, kokes, bass, perch, bluegill, I can't get enough of them cooked this way. Try to get someone to show you how to fillet a fish the first time, once you get the hang of it you will be able to fillet any size fish.
 
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