Can you freeze a walleye caught ungutted?

Gutting: Gutting a fish involves removing the internal organs, including the entrails, gills, and any remaining blood. When you freeze a fish ungutted, these internal organs can continue to decompose and release enzymes that can break down the flesh of the fish, affecting its texture and flavor.

Bacteria: Leaving the internal organs intact provides a suitable environment for bacteria to multiply rapidly, which can lead to spoilage and off flavors. This is especially important when freezing fish for extended periods.

Blood: Unremoved blood can have a strong, metallic flavor that can affect the taste of the fish when cooked. Gutting helps to drain the blood and remove this potential source of off-flavors.

Texture: The presence of internal organs can also affect the texture of the fish. As these organs decompose, they can release fluids and enzymes that can soften the flesh, resulting in a mushy or undesirable texture.

For best results, it is recommended to gut, clean, and rinse the fish thoroughly before freezing to ensure optimal quality, flavor, and texture.