Striper meat? Warm vs. cold water?

[Cuzzin]

My brother caught a striper on Saturday chunking in the Del. bay and said the meat of the fish seemed alittle different because of the water temp was about 69 degrees. Is that true? Does that really make a difference? Also, when chunking, do you use a long ledder, weight?

[yellowfin37]

Never heard of the water temp making the meat taste different, could be though...
When I chunk I use about 36" of flurocarbon as my leader. Hope this helps.

Fish Hard!!!

[Billy BaitSlinger]

Welcome to thebassbarn.com, yellowfin37.

Whereabouts in VF are you at?

I live near the G-Lodge diner, which is actually Schuykill Twp, and my address is officially Phoenixville, but quite close to Valley Forge.

Not too many active Barners out our way.

[Ryan D.]

I read something about bleeding your fish after a catch to make the meat tastier...any truth to this? I'm heading out with AdamBomb on Sunday to get my first striper! Oh yeah, it's on!

Ryan

[Dr. Bass]

Probally the outside temp. I bleed and ice immediately. Esp in the summer although I don't keep many then

[yellowfin37]

Billy,
I'm actually down near the diner (Vale Rio), Cherry Street.
Where do you fish? I'm primarily out of Lewes, sometimes north Jersey.
We should pull a trip together, let me know.
yellowfin73@verizon.net - note the 37 changes to 73.
Talk to you soon.

[TheAdamBomb]

Hey guys! I don't think the temperature changes the taste, consistency, or quality of the meat at all. Bleeding and icing does help preserve the freshness of the catch!

Ryan, hopefully, we'll get a chance on Sunday to get your first bass for ya'! If there is any problem with weather, I will let you know ASAP.

[windmeup]

It could be the fish from the upper Delaware River? Those fish always are higher than usual with levels of toxins which could account for the questionable qualitly of meat. On the other hand... because the water is so warm.... that may account for the feel that you/we are not use to?

[bassvamp]

What was different about it ? The texture, taste, color? All of the above can come from care after the kill or from the water quality or from the age/size of the fish. But I dont think the water temp that the fish was caught in should have much impact.

[Cuzzin]

The fish was caught in Cape May so I dont know where it migrated from but I appreciate the feedback. When you do bleed them, where do you cut the fish??