Windowlicker
Member
Need a little advise on cleaning up halibut, ling cod, snapper, rock fish and so-on. We are traveling to Nootka sound for a 10 day stay and are going to have the lodge process our fish for us. Normally I would fillet and freeze immediately but this trip I am going to leave whole and have filleting done at the end of each day. So what I would like to know is, should I bleed, gut, gill and place in ice the same way I prep salmon or is there something else I should be or not be doing with these other species? Might be dumb question but I don't ever remember gutting a bottom fish, just bleed and fillet. Did a fair bit of searching and found lots on packaging and transport but not much on cleaning and care before possessing. Thanks.