What is Pressure Bleeding and how its use results in higher quality salmon fillets

Pressure Bleeding is a way of bleeding fish that was developed by a local fishermen named Bill Webber in the small town of Cordova Alaska.

 

When the head and heart of the salmon are removed while the salmon is still fresh, We then introduce a small water needle into the Hepatic vein just behind the heart and flush all of the blood through the dorsal aorta and back out the afferent gill arteries.

 

Doing this give us beautiful fish fillets completely free of blood and results in a far better overall taste of the product.