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It's bloody

Cutting the gills to bleed the fish helps kill the fish so it stops flopping, and helps preserve flavor.
— When I cleaned the boat I was surprised at the texture of the congealed blood. It was gellatenous, with enough strength to be picked up in gooey strings and thrown overboard. I've never had blood pudding, but I imagine you could make it from halibut blood.

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Photo taken by Bretwood Higman, Erin McKittrick

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By Ground Truth Trekking

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