Bleeding them does make a huge mess, I'll give ya that. I have a vinyl floor. When we get home I just pull the plug and hose it out. Fillets do come out very clean. I guess to each his own. We try to "slot size" the ones we keep. 17 to 24s seem like the best ones. I kept a 29" last year, probably won't do that again. It definitely had a stronger taste and cooking time goes way up when you have a piece of fish that thick. Some great info and opinions on this one👍.

pensfan1
Bleeding them does make a huge mess, I'll give ya that. I have a vinyl floor. When we get home I just pull the plug and hose it out. Fillets do come out very clean. I guess to each his own. We try to "slot size" the ones we keep. 17 to 24s seem like the best ones. I kept a 29" last year, probably won't do that again. It definitely had a stronger taste and cooking time goes way up when you have a piece of fish that thick. Some great info and opinions on this one👍.

We release anything over 23", since we have also noticed a difference in taste.  I have people tell me the big ones eat as good as the small ones.  Maybe it is all in the preparation (bleeding, icing, etc...)
 
Remember a few years ago when PA consumption guidelines had two tiers.  I recall over 22" once a month, under 22" once a week.  It is funny comparing PA-NY-OH consumption guidelines.  Last I looked PA was once a month, NY once a week, and Ohio anytime you want.  All from the same lake!

For those who like chowder, those big fish make perfect meat chunks for walleye chowder. In fact, anything about 25" or bigger are usually just called "chowder fish" and we keep the filets separate and vacuum seal in 2# batches (amount I use in recipe). The meat definitely is more dense and sometimes rubbery but is perfect for the chowder cooking process.
 
The smaller pieces from the tail end of the zipper (any size fish) I also separate. These go into 12-14oz packs labeled as "taco" packs. We frequently do fish tacos through the winter, it doesn't matter that those little filet pieces fall apart in the pan when they are being used as taco filling or salad topping anyway.  Gordon's Food has approx 1qt sized containers of taco seasoning in their spice area. This is perfect for making odd sized batches of taco meats and no extra cost of buying the taco kits. 
 
And to add to the debate... our boat has a 30 gallon box under the floor, we plumbed it as a live well but actually use it as a bleeding tank. Get fish out of net, cut gill feathers with kitchen shears, drop fish into tank and let it swim till it bleeds out. Then put them on ice.  Exchange water every 4 to 6 fish. 

Fisherlady2
Get fish out of net, cut gill feathers with kitchen shears, drop fish into tank and let it swim till it bleeds out. Then put them on ice.  Exchange water every 4 to 6 fish. 

I have found the Harbor Freight multipurpose heavy duty scissors to be one of my most used tools while fishing and around the house.  I have 5-6 pairs of them.  They cut through thick gills with no effort.  Us inland anglers that aren't very good, use them on clipping channel cat gills...  But work well on the 1-2 keeper walleye that I catch too!  Sharp enough point for a brain blow as well.  For crappie, I just make a cut or two at the brain area to put them out.  Not really sure if a necessity if bleeding, the gill clip kills them pretty quickly.  I usually don't bleed crappie, but like to put them down if keeping.
 
Great tip on that "zipper" portion.  That is just about any fish, that meat back there falls apart and often has a bit more flavor with those blood line dots.  Chowder sounds great.  Wish that I would have that issue of catching fish that are too big for normal recipes!
 
https://www.harborfreight...el-scissors-97049.html

Porktown
 
I have found the Harbor Freight multipurpose heavy duty scissors to be one of my most used tools while fishing and around the house.  I have 5-6 pairs of them.  They cut through thick gills with no effort.  Us inland anglers that aren't very good, use them on clipping channel cat gills...  But work well on the 1-2 keeper walleye that I catch too!  Sharp enough point for a brain blow as well.  

I will check those scissors out, thanks!

Fisherlady2

Porktown
 
I have found the Harbor Freight multipurpose heavy duty scissors to be one of my most used tools while fishing and around the house.  I have 5-6 pairs of them.  They cut through thick gills with no effort.  Us inland anglers that aren't very good, use them on clipping channel cat gills...  But work well on the 1-2 keeper walleye that I catch too!  Sharp enough point for a brain blow as well.  

I will check those scissors out, thanks!

I can vouch. Legit the best thing I've ever owned from Harbor. 

I recently bought a universal submersible pump from there too, works pretty good!

pensfan1

psu_fish
We fished this past weekend out of Walnut,  they went from the net straight into a cooler with ice. No clipping of gills or anything. They tasted great. 

You stay in close?

30-40 FOW. Bandits back 95-100 did good. Worm harness did too with 2 oz weights. 

I have question for all you Big Lake vets.. with this blow finishing up end of the week(Thrusday) how long do you think it will take to square away again? All the north wind and coldfront undoubtedly brought a ton of cold water inshore. What's everyone think about it being ready to fish again by Sunday?

Let you know tomorrow evening!
With fish in closer, might not make that much difference.
Later in the year when they're deep and stacked, big winds slow things down until the water T gets readjusted.

Thanks. Good luck and we'll expect a report. 🤞👍