The process involves severing major blood vessels to drain the blood from a fish’s body. This is typically achieved by making a cut near the gills or tail, depending on the fish species and size. The goal is to remove as much blood as possible shortly after the fish is caught.
This practice significantly improves the flesh quality, resulting in a lighter color, a cleaner taste, and extended shelf life. Historically, it has been a common practice among commercial and recreational fishers who prioritize the quality and preservation of their catch. It also enhances the aesthetic appeal of the final product.
