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Thread: trolling bycatch?

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    Charterboat Operator kodiakcombo's Avatar
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    Default trolling bycatch?

    Hooked a 10# halibut but a bigger one followed it up to the boat. I was in 60ft of water, I released the little guy and landed about a 80#er, plus a 30# halibut and this nice king today.
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    Default

    sweet!!!!!

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    Member Alan Sloka's Avatar
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    Thumbs up

    Thanks for the pics. Nice looking fish. August is toooo far away.

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    Default

    Are those pacific cod in the pic also? If so how are they on the table?

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    Charterboat Operator kodiakcombo's Avatar
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    Default Cod

    Quote Originally Posted by AKfishunt View Post
    Are those pacific cod in the pic also? If so how are they on the table?
    The Pcod is very good, freeze for a day, thaw then deep fry, dip in egg and roll in panko.
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    Forum Admin Brian M's Avatar
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    Default

    Quote Originally Posted by AKfishunt View Post
    Are those pacific cod in the pic also? If so how are they on the table?
    Looks like Pacific Cod to me. As for table fare, they're excellent. Bleed and gut them right away, and they'll be just as good as halibut when beer battered and deep fried. They don't get the credit they're due as a good eating fish.

  7. #7

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    I actually prefer those P Cod for beer batter to Halibut. They get no respect around here though..

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    Default Pcod

    Good food...good bait.

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    Default ?????

    K/C if I may ask, why freeze for a day?

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    Member Alaskanmutt's Avatar
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    Default Would imagine

    it helps to kill the worms that most p-cods have
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    Default Worms

    P-cod can be loaded with worms. last fall I kept a bunch for eating this winter. When I filleted them up half of them were super wormy and the other half didn't have any worms at all. A couple of them were wormy enough that I couldn't convince myself to eat them.

    Besides cooking does anyone know a way to draw out the worms before hand?

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    Premium Member denalihunter's Avatar
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    Default Pick em or soak in salt water

    You can pick the worms with tweezers over a lighted table of some sort. You can also soak them in salt water. Be warned to not let your wife or kids see how many worms crawl out of them. We sold hundreds of thousands of pounds of fillet's to McDonalds, Gordon's, etc. All the worms were taken out by hand by 'candlers'. Some didn't have any worms, and others were so full of worms we'd have to toss them out. If a worm got through, and the end user found it, they would toss the entire batch out and we'd have to recall.

    They used to call them grey cod (closely related to grey beard on here), but they changed it to Pacific Cod to make them more marketable.

    I won't touch them anymore, but I used to really like them. The worms don't hurt anything, that I'm aware of.

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  13. #13
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    Default

    We typically "candle" them as well, while i would assume that the freezing would kill the worms, cant think of how it would actually draw them out.

    might just have to take a fillet that has some worm in it and blast it this summer just to see, or do i really want to know?

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    Member thewhop2000's Avatar
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    Default What I have been told is

    That the worms are actually in their guts/stomach and only when they were killed did the worms start to migrate into the meat, trying to head for greener pastures. So... if that is true, gutting halibut/cod/salmon right when you catch them would /could might do away with the worm problem. Anyone who knows anything different, please let me know.
    If a dipnetter dips a fish and there is no one around to see/hear it, Did he really dip?

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    Moderator Paul H's Avatar
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    Default

    I've filleted ling cod and p-cod shortly after catching them, and the worms are already in the meat, same with halibut.

    I don't know if freezing will kill the worms, but cooking definately will. It's just the reactions of folks eating the fish and finding them that can cause an issue.

  16. #16
    Premium Member denalihunter's Avatar
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    Default Different worms.

    There are several different worms. The ones in the gut will in fact migrate into the meat, but usually won't get stuck. The round worms actually imbedded in the meat are the ones you actually have to pick out. They are usually coiled up, about the size of half a quarter. You just use tweezers or the blunt end of a knife and pull them out. They are easy to see, and are a very dark spot in the flesh. They will be deep in the flesh. They are usually 6" long or so, if you stretch them out. There are pin worms too, but you won't usually see too many of those and they are harder to get out without actually cutting the meat off affected with them.

    Mmmm!! Going to get me a fillet of cod right now!
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    Charterboat Operator kodiakcombo's Avatar
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    Default firmer meat?

    Quote Originally Posted by POLE BENDER View Post
    K/C if I may ask, why freeze for a day?
    Seems they hold together better when you freeze em first, we usually use panko. some Cod is wormy and some are not, bay cod tend to be wormer than the ones out on the cape.
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  18. #18

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    I ate a cod last night I caught yesterday. You are right, a freeze will help em hold together better. The same day caught/eaten really fall apart when cooked.

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    Default

    Quote Originally Posted by kodiakcombo View Post
    Seems they hold together better when you freeze em first, we usually use panko. some Cod is wormy and some are not, bay cod tend to be wormer than the ones out on the cape.
    thanks for the info, I will try it this weekend
    PB

  20. #20
    Member FishGod's Avatar
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    Default

    If you freezez any fish for 72 hours any parasites will be killed.

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