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Best way to dispose of fish carcasses?

On weekends, I enjoy catching and filleting a large mess of bluegill for frying. The problem is that the guts and carcasses head south rather quickly, and I found it is a big mistake to throw them in the garbage when trash day is not until the next Friday. What do people do? Should I bury them instead?

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  1. Freeze them until Friday morning.

    4 Replies
    1. re: Veggo

      I agree with freezing them. Any time I have something like that I wrap it well and put it in the freezer, taking it out just before the garbage collection.

      1. re: Veggo

        Not a bad idea, but my freezer real estate is in high demand.

        1. re: jtpeters

          Hey, at least you have options. Shovel. Neighbors. Cats. Another freezer. Take the pain.
          My hot tub is suddenly leaking 40 gallons a day, and I'm baffled.

        1. re: davmar77

          davmar77, This sounds like a household - unlimited weekly fish- where kittens become fat cats, and the livin' is good, in about a year!

        2. Do you have a neighbor that you distinctly don't like?

          1. Yes, bury them (esp. if you have DO NOT have stray cats in the neighborhood).

            They are great fertilizers for fruit trees, esp. stone fruits like peaches and apricots.

            1. I've never used blue carcasses for it but could you use them for fish stock? That would pretty much remove everything from the bones.

              4 Replies
              1. re: Den

                I could try this. I make a lot of chicken stock. Should fish for fish stock be descaled or can I just throw the whole thing in the pot after I cut out my fillets?

                1. re: jtpeters

                  use the heads, tails and spine/bones, but discard all the organs and guts, including cutting away the gills, which will taint the stock. so you'll still have some guts to get rid of!

                  1. re: jtpeters

                    put the carcasses in the pressure cooker with some rendered out aromatics and fill 2/3 to the top with water. I found it makes the best fish stock, I'd scale them first since the scales come off after cooking and you'd have to strain an additional 2-3 times just to get the pulverinzed scales out.