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Old 08-28-2012, 02:00 PM   #1
ctfphoto
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Quick Question WSB Icing or Fielting

Would like to know ASAP
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Old 08-28-2012, 02:03 PM   #2
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...Know what?
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Old 08-28-2012, 02:05 PM   #3
bellcon
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I would ice that beast for at least 24 hours before sticking the knife in her.

If that's the question?
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Old 08-28-2012, 02:08 PM   #4
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Quote:
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I would ice that beast for at least 24 hours before sticking the knife in her.

If that's the question?
Yes, this is the question. I did gut him and he if fully iced now.

I may cut off a small chunk for dinner tho ...

But your saying to wait 24 hrs for the bulk of the fish, correct?
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Old 08-28-2012, 02:39 PM   #5
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Ideally 24 hours yes.... try not to get any frresh water on your fillets....
fresh water bad!
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Old 08-28-2012, 02:44 PM   #6
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Ideally 24 hours yes.... try not to get any frresh water on your fillets....
fresh water bad!
Thank you very much,

So I should NOT cut off a small chunk for tonight because I do not want to expose the remainder to the ice /turning to water.

Should I salt the gut cavity as it did gut it or no need as that really isn't exposed meat.
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Old 08-28-2012, 02:52 PM   #7
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Quote:
Originally Posted by dos ballenas View Post
Ideally 24 hours yes.... try not to get any frresh water on your fillets....
fresh water bad!

i always use freshwater with lemon juice then straight to the BBQ if i am going to eat it on the spot. I also use freshwater to rinse off all the scales when i am cleaning it. Am i doing it the wrong way?
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Old 08-28-2012, 02:06 PM   #8
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I bleed, then ice it. I gut then fillet at home.then freeze it
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Old 08-28-2012, 02:06 PM   #9
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What is best, is there a preference?

I have been told both and need to know like now ...
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