WTF stab a Fish video
- Thread starter east_bay
- Start date
but why couldnt she just stab its heart instead of making it suffer a painful death i mean how would that ugly ass ***** feel if i did that to her
They obviously don't know how to kill a fish.
Two best options
1) club (fish bonker, billy bat, ASP, etc) one or two swift, strong strikes to the top of the skull, does the job instantly, works surprisingly well even on bigger fish up to and probably beyond the 50lb range.
2) cutting the gills. usually bleeding a fish is done to keep the meat in pristine condition when eating is a factor, but it also kills the fish in much more timely manner than stabbing a fish in the side.
Those asian carp are hardy, and one very well might survive a single stab wound to the side.
Two best options
1) club (fish bonker, billy bat, ASP, etc) one or two swift, strong strikes to the top of the skull, does the job instantly, works surprisingly well even on bigger fish up to and probably beyond the 50lb range.
2) cutting the gills. usually bleeding a fish is done to keep the meat in pristine condition when eating is a factor, but it also kills the fish in much more timely manner than stabbing a fish in the side.
Those asian carp are hardy, and one very well might survive a single stab wound to the side.
anyone else see that chicks teeth? DANG! watch out for those chompers...On second look maybe its braces but still when your teeth are the same color as the river i think its time to invest in a toothbrush
Good for them to kill it...
Could they have done better? Yes.
"Braining" a fish, like any other animal, is the best way to kill it...instant death.
Spearfisher's will carry spikes with them to do exactly this, after that we bleed fish out from the gills, not to kill them, but to stop warm blood and bad chemicals from pumping through the meat.
Could they have done better? Yes.
"Braining" a fish, like any other animal, is the best way to kill it...instant death.
Spearfisher's will carry spikes with them to do exactly this, after that we bleed fish out from the gills, not to kill them, but to stop warm blood and bad chemicals from pumping through the meat.
