I have tried bleeding fish when they're alive and after they have been whacked, and I still end up with blood in the veins of the eggs. Is there a better way to get the blood out? Thank you!!

Cut their gills and they will bleed out like a pig. The sooner the better!

Cowlitzfisherman
Is the taste of the bait worth the sting of the hook????

i also like to cut the gills and hold them with the head down/tail up works for me

Lightly tap once on the head to sedate the fish. Pop both gills. Set the fish UPSIDE down to bleed out. Your eggs will be blood free.

Kinda cruel, but...the best method I've found is to make three slices, the first two along both sides of the gills, then then a cut under the chin to get the artery connected to the heart. Hang it upside down and let gravity and the heart pump out blood. Do not thump it yet. Let it bleed out while it is live; more comes out. When it stops gushing and starts to drip slowly, whack it. Then cut around the wrist (all the way to the backbone) and massage blood out, while still hanging it upside down. Guaranteed no blood in the skeins, unless the fish was mishandled or dropped prior to bleeding.

If you're talking about the blood vein running the length of each skein; there's always a little blood in there. Just cut them off and wrap in paper towels then into a ziplock. Store overnight. The rest of the blood in the capillaries will be drawn out and absorbed into the papertowels. Now time to sprinkle some non-iodized.......................................

how long will non cured eggs last frozen? and how long if cured?

Gee, Parker, hang 'em upside down? Now you're talkin'!

Lots less blood if you do that since our friend gravity will get all the heavy icky blood down and out of where you did the gill/artery slicing. Howaiian is right about the artery to the heart, slice that baby and let 'em drain!

Sullie, don't freeze eggs unless they are cured. The curing process of salt or OTC cures (which all contain salt or sodium derivitives) is what preserves the eggs for freezing.

I've always just made the cut in the gills, but how do you make the cut under the chin?

Matt