48 thoughts on “The right way to kill a fish”

  1. Adam King says:

    I've caught thousands of Rock fish, (Stripped Bass). Commercially and sport here in MD. I loved cooked Rockfish. I've tried it raw only once or twice. Is this something that I can do more often?.

  2. christian neubauer says:

    Isn't the real reason for the better taste and the longer shelf life because of the bleeding out of the animal? Cut the arteries of a non-spiked fish and that might lead to a very similar result I guess.

Leave a Reply

Your email address will not be published. Required fields are marked *