On Apr 6, 1:31*am, 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...

Well put. I've seen idiots doing likewise. I always wonder what the
hell is going through their minds, besides a fart.