I caught a bunch of crappies and bluegills today for dinner. Being primarily a catch-and-release guy, I am not very experienced at killing fish. The method I used was to whack each fish on the head, right between the eyes, with my metal hook clamps, before putting them in my ice cooler. But this method is not really very effective, it seems.
One blow didn’t really seem to faze the fish. I’d hit the skull until I felt the fish’s body vibrating with that release of energy (the nerves twitching, I guess?) Then I’d toss it in the cooler. But to my astonishment, several minutes later, I’d hear flopping from inside, and sure enough, the fish would still be alive. I’d have to whack it again to finish it off.
Very frustrating. I don’t know if fish feel pain or not, but if they do, surely this was not a very humane method. But I didn’t know what else to do. I don’t want to just leave them to die slowly from lack of water. I’d rather just slaughter them quickly.
What should I do? Ice pick through the brain? Cut the head off? Some websites suggest pouring alcohol on the gills. I just want to kill the fish as quickly as possible. Any help is appreciated.
I always bashed them in the head with a rock, or, my father used to have a wooden little bat. One salmon I caught just wouldn’t die, though – kind of took some effort. She was spawned out, though, and was ready to die a natural death anyway – neither fish nor man won that day.
IME, if they are hit enough on the head, they will die. But it seems better to make the end as quick as possible. Take a stick or rock and beat it repeatedly on the head until it stops living.
whacking to the head seems the standard practice as their nerves are very sensitive. but then, in fresh fish marts, they scale and cut it up as soon as it’s stunned so you may be right, it’s not completely dead.
caviar makers in germany take the live stugeon, whack it in the head to stun it, and then snip the gills. now that will definitely kill the fish.
It’s damn hard to tell when they stop living, though. I’ll think it’s dead, then a few minutes later I’ll hear that flapping sound. Jesus, can humans even withstand this much head trauma?
A lot of people just toss them into the cooler. If humane is what you’re after I’d just cut their heads off. Cut from behind the fin towards the head at an angle from either side. From there, a quick slit up the belly will empty the gut cavity. Very quick and has got to be better than bashing them on the head. That just sounds like a bad idea for a fish the size of crappie.
When I was 4, I visited my grandparents down in Miami Beach (now South Beach). Here’s what I remember:
Grandpa and I came home with a big red snapper in a bucket with a lid on it. He quickly opened the lid and grabbed the fish, somehow prying its mouth wide open. Grandma was ready with a bottle of schnaaps, and poured a few shots into the fish. Then the fish went into the already-filled bathtub until Grandma was ready to start cooking it. By then, the fish was staggering around slowly, feeling no pain, and easy to catch. She brought it into the kitchen and whacked off its head.
Best red snapper in the world. And not one to waste anything, Grandma ate the head.
I have commercially caught salmon for the last three years. I am not a professional but have a lot experience. First stun them with a hit to the head and then immediately cut a gill to bleed them. By bleeding them, you kill them sooner, and make for some better eats. After bleeding them the majority of movement is due to nerve function rather than consciousness.
If you’re gonna eat it, you should either keep it alive in water or dead on ice. If you go the dead route, a good whack combined with throwing it in ice should kill it pretty quickly.
If you don’t have a blunt instrument sufficient for a good whack, in a pinch you can leave it on the hook and swing the line hard and slam it flat on the ground. This is actually often more effective than one of those mini-bats. If you do it right, the fish will usually die in one shot. Obviously this method is harder to pull off with a massive lunker, but it will work quite well with crappy and bluegill.
on the dining table, i just put a live mackerel inside a glass bowl with a lid and i pour in strong cider vinegar with some salt, ginger and pepper corns. the sight of it thrashing in the vinegar makes for great party entertainment.
I have been fishing white perch and bream all my life. I have never heard of anyone ever wanting to, or trying to kill them before putting them in the ice chest (or whereever). Why? Its either put them on a stringer to get them to live as long as possible or throw them in an ice chest where they would stay fresh.
it’s just a joke. i’m running out of ways to catch your attention. :rolleyes: suggest you read pickled mullet (ancient rome.) also pickled mackerel by the french and some asian countries.
Because I wouldn’t like it if somebody dragged me into the water to drown and if there’s a simple way to reduce the sum total suffering in the world I’ll happily do it?