How to Bleed Out a Halibut

Quickly stun the halibut using a fish bat to prevent injury and reduce stress hormones that affect meat quality. **How to Execute This Step:** **1. Strike the Halibut's Head:** • Target the area between the eyes on top of skull • Use firm downward strikes with the weighted bat end • Deliver 2-3 blows until fish stops thrashing • Keep your body clear of the tail during strikes **2. Verify the Fish is Subdued:** • Check for cessation of gill movement • Look for relaxed body posture without spasms • Ensure eyes have glazed appearance • Wait 10-15 seconds before handling **3. Position for Bleeding:** • Place halibut white-side down on deck • Orient head toward drain or bucket • Clear work area of tackle and obstructions • Have your bleeding knife ready and accessible **4. Work Quickly:** • Begin bleeding within 60-90 seconds of landing • Stress hormones spike if fish thrashes for minutes • Fast stunning and bleeding produces whiter, firmer meat • Temperature clock starts ticking immediately after death

Create a precise cut through both gill arches to sever the main arteries that supply blood to the head. **How to Execute This Step:** **1. Lift the Gill Plate:** • Insert your non-knife hand under the gill plate • Pull the plate outward to expose gill structure • Identify the red gill arches with white cartilage • Locate the main artery running along each arch **2. Cut Through Both Gill Arches:** • Insert knife tip at the top of first gill arch • Slice downward in smooth motion through cartilage • Feel for the slight resistance of the artery • Repeat on second gill arch on same side • Blood should flow immediately from cuts **3. Repeat on Opposite Side:** • Flip fish or move to other side • Make identical cuts through both gill arches • Cutting all four gills ensures complete bleeding • Double-check no gill arches were missed **4. Confirm Arterial Cuts:** • Look for bright red blood pumping from cuts • Dark blood indicates venous rather than arterial • Arterial blood comes in pulses with heartbeat • Redo cuts if blood flow is weak or absent

Cut the tail to create an exit point for blood and establish circulation through the body. **How to Execute This Step:** **1. Locate the Cutting Point:** • Find the narrow area just before tail fin • Cut where tail meets the main body • Avoid cutting too far forward into meat • The tail has minimal meat loss compared to blood removal benefit **2. Make a Deep Transverse Cut:** • Slice completely through tail in one motion • Cut should go through spine and all blood vessels • Angle knife perpendicular to the body • You should see the white vertebrae **3. Confirm the Cut is Adequate:** • Blood should flow from tail cut within seconds • The tail cut creates vacuum that pulls blood through • Larger halibut may need deeper cuts • Weak flow means cut may not be deep enough **4. Create Circulation Path:** • Blood enters through gill cuts • Gravity and heart action move blood through body • Blood exits through tail opening • This circulation flushes the entire vascular system

Use gravity and positioning to maximize blood drainage from the entire fish body. **How to Execute This Step:** **1. Elevate the Tail Section:** • Prop tail up 6-12 inches higher than head • Use boat rail, cooler, or bucket for elevation • Gravity assists blood flow from body to head • Higher angle equals faster bleeding **2. Use the Bucket Method:** • Place head-down into 5-gallon bucket with drain holes • Bucket stabilizes fish and contains mess • Blood drains through holes continuously • This method works better than flat deck positioning **3. Angle the Body Correctly:** • Position fish at 20-30 degree angle • White side facing up for better gill access • Keep gill cuts submerged in seawater if possible • Saltwater prevents clotting better than air exposure **4. Massage the Body:** • Gently press along body from tail toward head • This motion pushes blood toward exit points • Focus on thick muscle areas near spine • Repeat massage every 30 seconds during bleeding

Ensure complete blood removal by monitoring flow and checking for signs of completion. **How to Execute This Step:** **1. Track Bleeding Time:** • Initial heavy bleeding lasts 3-5 minutes • Total bleeding time runs 8-12 minutes • Larger halibut take longer to fully bleed • Set a timer to avoid cutting process short **2. Watch Blood Flow Changes:** • Flow starts strong and pulsing with heartbeat • Blood gradually changes from bright to dark red • Flow transitions from pulses to steady drip • Final stage is occasional drops only **3. Check for Complete Bleeding:** • Examine gill area for remaining blood • Press firmly on body to expel residual blood • Check tail cut for any remaining flow • Properly bled halibut has pink rather than red gills **4. Test the Belly Cavity:** • Make small incision in belly to check blood presence • Cavity should show minimal red pooling • Clear or pink fluid indicates good bleeding • Bright red blood means bleeding was incomplete **5. Identify Incomplete Bleeding Issues:** • Weak flow suggests arteries weren't fully severed • Clotting can block gill cuts in cold water • Reopen cuts if bleeding stops prematurely • Fish that don't bleed well may have been dead too long

Clean the fish thoroughly and establish proper cooling to preserve the quality gained from bleeding. **How to Execute This Step:** **1. Rinse External Surfaces:** • Use seawater or fresh water to remove surface blood • Pay attention to gill area where blood accumulates • Rinse slime and debris from body • Clean fish prevents bacteria growth during storage **2. Flush the Body Cavity:** • Run water through gill cuts toward tail • This flushes remaining blood from vascular system • Continue until water runs clear • Don't gut fish yet if transport time is short **3. Prepare Cooler with Ice:** • Use 1 pound of ice per 2 pounds of fish • Create ice bed covering cooler bottom • Break ice into smaller pieces for better coverage • Avoid using block ice that leaves air gaps **4. Layer Fish and Ice:** • Place halibut directly on ice bed • Cover fish completely with additional ice • Use insulated ice bags against belly cavity • This concentrated cooling drops temperature faster **5. Maintain Temperature:** • Target internal temperature below 40°F within 2 hours • Add ice as existing ice melts • Drain melt water to prevent fish soaking • Properly cooled bled halibut stays fresh for 7-10 days