With a little more effort, says Migdalski, the table quality of the meat can be greatly improved by gutting or bleeding fresh fish as soon as they come aboard. Then, ice them down. It s very important. You ll see that the fillets aren t bloody when you eventually take the knife to them. They also freeze better when bled.
Blackfish populations are at an all time low.
Help ensure this valuable fish for the future by carefully releasing small ones and conscientiously observing bag limits and lengths. Regulations Tom Migdalski is a free-lance outdoor writer and director of outdoor education and club sports at Yale University, where he also advises the fishing club and coaches the skeet and trap team. Tom holds a Masters degree in outdoor recreation. His first book, The Complete Book of Shotgunning Games , was published in 1997. He lives in Southern Connecticut where he s fished the Sound for 30 years.