Bleeding your catch: chinuki done right
Bleeding, or chinuki, removes blood that carries off-flavors and speeds spoilage. After the brain spike, cut a gill arch or the artery behind a pectoral fin and let an ice slurry draw the blood out.
Why bleeding is essential
Blood left in the flesh carries off-flavors and speeds up spoilage. Bleeding removes it and is a non-negotiable part of the process, not an optional extra. Even on its own, alongside the brain spike, it noticeably improves the finished fish.
Where to cut
You have a few options. Cut the gill arches, cut the artery behind a pectoral fin, or sever the tail. Any of these opens a path for the blood to leave the body.
Let the slurry pump it out
After the cut, place the fish in an ice slurry so the heart or the immersion pressure pumps the blood out. Bleed right after the brain spike while there is still circulation to move the blood. The cold slurry does double duty by chilling the fish as it drains.
FAQ
Should I bleed before or after the brain spike?
Spike the brain first, then bleed. Killing the fish first stops the stress response, and there is still enough circulation to move the blood right after the spike.
Can I skip bleeding if I did the brain spike?
No. Bleeding is essential because blood carries off-flavors and speeds spoilage. The spike and the bleed work together.