Greetings from Alaska -- I know that bleeding a live Pacific salmon (Oncorhynchus spp.) can improve the quality of the flesh, but how about "bleeding" a dead salmon? Is there any benefit to allowing blood to drain? For example, maybe the fish might appear dead, but the heart might still be pumping a bit. Or, even after the heart has stopped, maybe the blood coagulates slowly enough to make slitting the throat or the gill rakers worthwhile. Is it safe to assume that the blood is well-coagulated by the time the fish goes into rigor? Thank you, in advance, for your guidance. Regards, -- Steve
Stephen T. Grabacki, FP-C
President
GRAYSTAR Pacific Seafood, Ltd.
P.O.Box 100506
Anchorage, Alaska
99510-0506 USA
phone: (907) 272-5600
fax: (907) 272-5603
graystar@alaska.net
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