On Wed, 06 Apr 2011 01:31:28 -0500, Omelet > wrote:

>In article
>,
> spamtrap1888 > wrote:
>
>> On Apr 5, 7:38*pm, Richy > wrote:
>> > Hi,
>> >
>> > I recently bought two eels, froze one, and gutted and cooked the
>> > other. The one that I froze had not been gutted, and where I bought
>> > them from I had asked for frozen eel but they said this was fresh and
>> > could be frozen, but did not mention having to gut them first.
>> >
>> > I've read that if an eel is not gutted and then frozen, the white
>> > flesh will be discoloured by blood. Will this affect the taste all
>> > that much? Is it still fit for consumption?
>>
>> Fish should be gutted right after the rigor passes off for best meat
>> quality. The guts will rot and taint the meat otherwise.
>
>I gut fish immediately after scaling. I scale them right after I kill
>them. I keep them alive as long as possible prior to processing them.
>Makes for the BEST fish. ;-)
>
>Mom and dad taught me to kill a fish by smacking it on the back of the
>head with the handle of your gutting knife. If they suddenly tremble
>then go limp, you did it right. Hit them right over the eyes.
>
>It's quick and merciful.
>
>I once saw some idiot (young guy with a couple of friends) trying to gut
>a trout by the stream they'd caught it in. The fish was struggling so
>they were having trouble. (duh!)
>
>I offered to help and told him that it was much easier to gut a fish
>after you killed it first and asked him if he would fight someone trying
>to gut HIM alive! <sighs> I said it politely and with a smile. I hope
>he learned something!
>
>People are so damned ignorant...

Being that we have thousands of lakes within a days drive, and had a father who
was a an outdoors man I learned to kill, gut, wash, and freeze with scales on.
We used to live off the land when we went camping, my favorite meal was fried
rabbit with blueberries.