AFDan52
Well-known member
All very good points, Now I just have to figure out where to put on the boat.
Coolers on the Boat
- Thread starter AFDan52
- Start date
Help Support Kokanee Fishing Forums:
Ryno
Well-known member
Another option for you....... I don't know if you have a livewell or not, but last year I started doing something that worked out really well, especially if you may be limited on space. When the surface temps get warm, say at or above 55F, I noticed the kokes die pretty quick in the livewell. I'm just like everyone else and want to keep my prizes cold and fresh. I freeze up large soda and/or Gatorade bottles and throw them in my livewell before heading out on the lake. I'll put a little water in the well and the ice bottles cool it down pretty quick. It keeps my catch cold and sometimes even alive for the trip back to the cleaning station. Hope it helps, Ryno
AFDan52
Well-known member
Thanks Ryno, I don't have a livewell on this boat , but none the less another great idea. I usually have several bottles of frozen water onboard anyway.
Dropshot
Active member
I understand the bleeding but why is it necessary or advisable to keep them dry?
Ryno, that is actually a bad thing. Kokes in the livewell while alive, will be stressed. When they are stressed, they release lactic acids which will effect the quality of your meat. Bleed, kill and bag!
Water wil have an adverse effect on the meats firmness.
DLM
Oregon Forum MODERATOR
I use three coolers.
One for the fish.
One 6 pack size for my corn and scents. (corn in baby food jars works great.
One 6 pack size with water/lemon joy for washing hands and lures.
One for the fish.
One 6 pack size for my corn and scents. (corn in baby food jars works great.
One 6 pack size with water/lemon joy for washing hands and lures.
redmanjr1
Well-known member
I have a pontoon boat that has a livewell built into the drivers seat (bench seat). While fishing for kokes I use it as a cooler instead of a live well and pack it with ice. I also remove the drain spout so the drain is exposed at the bottom level and my excess water drains as the ice melts. Works pretty good and saves room from packing in another cooler. Never thought about using a bag though. I think I'll try that out also.
Bob
Bob
I use 4 coolers. 1 for fish, a 120 quart cooler with rod holders mounted on the front deck of my sled. One small "Lunchbox Size" for bait and scents, and 2 for beer. One beer cooler is the good stuff and one is for lawnmower beer. That is the stuff I give to moochers, and also what I drink when hanging out with guys like 3Rvrfisher...thumbsup
3RivrFishr
Well-known member
Old School
Well-known member
Putting them in a ziplock bag also has an added bonus. Your cooler doesn't get all mucked up with fish slime. I used to have to soap er down after each trip, now I give er a quick rinse and its good to go.
I carry 2 sizes of bags...1 gallon for the little guys...and 2.5 gallon for the slabs!
Old School
I carry 2 sizes of bags...1 gallon for the little guys...and 2.5 gallon for the slabs!
Old School
DLM
Oregon Forum MODERATOR
Sorry to hear this, in Oregon we have to use hefty garbage bags for our fish.laugh hyst Now I know we will hear from the gorge peanut gallery
AFDan52
Well-known member
Oh boy, You've opened a big can of worms now, LMAO.laugh hystlaugh hystlaugh hyst
+1 I keep a bucket at my feet with water in it. When a fish is caught I immediately tear one gill raker of the fish with the same needle nose pliers I just unhooked the fish with and dump him head first into the bucket to bleed. You don't want to cut all the way across the gills as the heart will stop pumping before the fish has a chance to bleed out. The fish will bleed out in 3 minutes and will be ready for ice. A kokanee that is not in water will not bleed out completely either. As was mentioned do not allow the fish to come in contact with either cooler water nor remain in the bucket or a live well for any length of time. Leaving the fish alive in a live well will produce sour meat from the release of Lactic Acid as Dave has posted. Allowing the fish to come in contact with any water after it is dead will start the decomp process immediately. When filleting a fish it is best if you have a clean surface and a clean knife so the fish requires no rinsing before bagging for the freezer.
Bon Apetite!
MMM
smokin' Kokes
Well-known member
I like to drop netted kokes into a bucket of water after tearing out some gills to bleed the fish. I reset the pole and downrigger, then clean the freshly caught fish. Into a zip lock and into a cooler with block ice which lasts much longer than cubed, several days.
the algae stomach contents, backbone blood sack and skin bacteria start growing and breaking down the fish as soon as they are brought to the surface and hit the warm air/water. best to clean and ice as soon as possible especially on those 75d days and hotter.
see too may stringers of nice koke meat ruined dragging thru 65d+ water in the sun.
the algae stomach contents, backbone blood sack and skin bacteria start growing and breaking down the fish as soon as they are brought to the surface and hit the warm air/water. best to clean and ice as soon as possible especially on those 75d days and hotter.
see too may stringers of nice koke meat ruined dragging thru 65d+ water in the sun.
JBT
New member
Hi Guys,
This is my first post on this very interesting web site. I was fishing around the pipeline on the Gorge on Saturday, and saw two different boats using fish baskets towed behind their boats to keep their catch in. I would believe that their catch was Kokanee and the surface temps were right around 70 degrees so I believe that their catch was probably poached by the time they started to fillet them.
I carry a cooler full of ice, bleed the fish for a short period by cutting a gill and then bury them in the ice cooler. I think it makes for better table fare than poached Koke.
JBT
This is my first post on this very interesting web site. I was fishing around the pipeline on the Gorge on Saturday, and saw two different boats using fish baskets towed behind their boats to keep their catch in. I would believe that their catch was Kokanee and the surface temps were right around 70 degrees so I believe that their catch was probably poached by the time they started to fillet them.
I carry a cooler full of ice, bleed the fish for a short period by cutting a gill and then bury them in the ice cooler. I think it makes for better table fare than poached Koke.
JBT
DragginBalls
Active member
It just blows me away that there are people that don't ice their catch. It all but seems like common sense to me. I just couldn't waste the 18" fish we are catching in Idaho by not icing!!!
