recent trips to la jolla and islands - Kayak Fishing Adventures on Big Water’s Edge

jruiz · 11-05-2013, 03:59 PM

Cell osmosis is one reason. Salt will be drawn out of cells in an attempt to equilibrate the gradient in concentration.

11-05-2013, 10:16 PM

Keeping salt in the meat acts as a natural preservative and will slow the breakdown of the proteins as well as prevent infection. It's "ok" to fresh water rinse but you should immediately transfer to salt water brine. As Lamb said, just something I heard and trust from much more seasoned anglers

cajunman · 11-06-2013, 09:49 AM

pliers and a quick blow to the head takes care of sculpin as well as a fillet glove(s) to clean

Tuff guy · 11-06-2013, 01:20 PM

Cool, thanks

11-05-2013, 03:59 PM	#1
jruiz Large Member Join Date: Jul 2012 Location: La Verne, CA Posts: 1,011	Cell osmosis is one reason. Salt will be drawn out of cells in an attempt to equilibrate the gradient in concentration.

11-05-2013, 10:16 PM	#2
Drake Guest Posts: n/a	Keeping salt in the meat acts as a natural preservative and will slow the breakdown of the proteins as well as prevent infection. It's "ok" to fresh water rinse but you should immediately transfer to salt water brine. As Lamb said, just something I heard and trust from much more seasoned anglers

11-06-2013, 09:49 AM	#3
cajunman Senior Member Join Date: Mar 2005 Posts: 150	pliers and a quick blow to the head takes care of sculpin as well as a fillet glove(s) to clean

11-06-2013, 01:20 PM	#4
Tuff guy Senior Member Join Date: Jul 2013 Posts: 137	Cool, thanks