Pressure bleeding is a specialized technique used to remove blood from the salmon’s circulatory system quickly and efficiently. This process is important because blood left in the fish can cause off-flavors, discoloration, and reduce shelf life. Traditional bleeding methods involve cutting the gills or tail and letting the blood drain naturally, but pressure bleeding uses controlled pressure to speed up and improve the process.

 

The benefits of pressure bleeding include:

 

• Improved flavor: Less blood means a cleaner, fresher taste.

• Better color: The flesh remains bright and appealing.

• Longer shelf life: Reduced blood slows bacterial growth.

• Enhanced texture: The meat stays firm and less prone to spoilage.