How many hours would you keep a bass in the refrigerator before cleaning it and still maintain that fresh taste ?

24 to 36 hours I would say, how about you?

If you mean by cleaning it gutting and filleting,I would clean it immediately.

If you mean by cleaning it gutting and filleting,I would clean it immediately.
second that.

If I plan on it being a table fish. I cut the gills at the base where they meet. Once its bled out, then I do it up :buds:

Seems like I go with hacking the thing up right upon returning to the house and cramming whatever I'm not gonna eat the next day into the freezer. So I wouldn't put an hour limit on it, but I'd say eat it the next day or freeze it.

on the rare occasion i keep a fish for the table, i fillet it down at the boatramp in gansett.. i keep a few ziplocks in the truck for the occasion..
you cant beat a freshly filleted bass, plus if you rinse the blood off with fresh water, you spoil the meat, so the salt water is much better.. .

only problem is that youre supposted to keep the frame for proof that is over 28"

if i was to bring it home whole, i would gut it at the very least.... it will last days if you pull the guts.

How many hours would you keep a bass in the refrigerator before cleaning it and still maintain that fresh taste ?

24 to 36 hours I would say, how about you?

The meat will stay fresh for 2 days on ice no water.that means open the drainplug or elevate off the bottom of the cooler.Rinse with fresh water only just before u cook it.Salt water before that.Cuttin the gills does nothing its like poking one hole in a can.If u slice it just under the chin in that small V(thats where the heart is) an one lice just before the tail u'll drain most the blood.I remove the fillet from the carcass.then ride the knife bout 1/4 in.off the skin to eliminate any red meat thats the fat where the bad stuff is harbored u want pure white meat wonderfull fish one of my favorites.

On another note I see guys all the time with a fish for the table trowin em around.Don't do this treat it like a bannana it will bruse.handle wit care for the best table fare.

I remove the fillet from the carcass.then ride the knife bout 1/4 in.off the skin to eliminate any red meat thats the fat where the bad stuff is harbored u want pure white meat wonderfull fish one of my favorites.

That's right, and no matter how you cut it, take out the red stuff - that's what holds most of the heavy metals, leads, mercury, etc... Also, be sure to cut around the pec fin and around up and do a "V" at the top of the head and get that skull meat - good stuff...

The information that you all provided is priceless and I want to say "Thank You".

Given that the bass was already in the refrigerator for 24 hours the best I could have done was at least fillet it and also remove the red parts. It did not occur to me that the mercury, etc. resides mostly if not all in this part. The next fresh kill will be bleed (like a pig) and filleted as indicated above.

It is almost time to eat know.