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I've bought a lot of frozen fishes say a pompano or mackerels. I've noticed that whenever i defrost the fishes, all of them have a small incision in the stomach and these fishes are almost never bled out. Can someone tell me why is there an incision? Because it makes cleaning a lot harder for me.

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    But the fish do have their guts (for lack of a better word) removed, don't they? – Jude Feb 5 '17 at 3:21
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    Ah nameless, if you are buying frozen fish still with the guts, then perhaps you shouldn't! Sorry really can't add anything else to this. I do a lot of fishing (trawling from the back of the boat), and thus gut and scale the fish myself. I am not that 'au-fait' with the frozen variety. – dougal 5.0.0 Feb 5 '17 at 7:17
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    As I understand it, bacteria from the gut infiltrates the flesh if fish is not gutted asap. Also transference of taste. Perhaps try buying a different brand next time, or go for pre-gutted fish. – dougal 5.0.0 Feb 5 '17 at 7:34
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    I wouldn't buy fish that wasn't gutted already, makes me wonder what other corners they cut... – haakon.io Feb 6 '17 at 0:33
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    Custom will vary in different places and for different varieties, but around here, if a fish is frozen without offal and gills remove, it is likely intended for bait or possibly animal use, not human consumption. That is almost always going to lead to off smell, a bitter, bile taste and must faster spoilage. The puncture could be a number of reasons such as the fish were harvested by snagging or as suggested to puncture for gassing which would also mean they were not even fresh when frozen. – dlb Mar 9 '17 at 15:32

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