New 2025 Rule that will be put into effect. 

Fish must be killed and gutted when brought to the scales. Bring the guts to the scales in a bucket or trash bag and they will be weighed and added to the cumulative weight. This rule change is in an effort to help the quality of the fish going to the market to the best of our abilities because the buyers are short changing fisherman on tournament fish. We want to help the fisherman regain their power over the buyers to be compensated appropriately and ensure the best quality of fish are being put on the market by being properly taken care of.

PLEASE CARE FOR YOUR CATCH!

 

It’s important to handle fish properly after catching to ensure freshness and quality. Here’s a concise guide on how to process your fish as you mentioned:

1. Bleeding the Fish:

   • Immediately after catching, insert a knife or cut through the gill arch on one side to sever the arteries. This will help to bleed the fish out, improving the quality of the meat.

2. Removing Gills:

   • Once the fish is bled, locate and cut the gills using a sharp knife. This step further helps in reducing the internal temperature and preventing spoilage.

3. Removing Entrails:

   • Make a clean incision along the belly of the fish, from the vent to the head, and carefully remove the entrails. Be cautious not to puncture the stomach or intestines to prevent any contamination.

4. Cooling the Fish:

   • After processing, place the fish on ice or in a cooler to maintain a low internal body temperature quickly. This is crucial for preserving the quality and safety of the fish.

By following these steps promptly, you’ll ensure that the fish remains fresh and safe for consumption.

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RULES ARE SUBJECT TO CHANGE 

LAST UPDATE  February, 2025