I know some of the basic protocols, but wonder if anyone has any tips on prepping the catch for the ride back to the dock...:huh:

I know there's a lot of experienced guys in this forum and would appreciate any input you might have

Thanks in advance, men - :kewl:

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bleed it, gill/gut it and pack the cavity w/ ice, and get it in a cooler or bag asap and get it cold

what size fish?

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Thanks Rosco - :wave: - that pretty much answers all the questions

what size fish?

Geez, if I knew that in advance, I'd pick the winning lottery numbers and go get my own boat with a crew of deck hands from Hooters...:laughs:

I do the same as Niko except I try to swim them on the side of the boat to get color back and cool them down before I bleed them. Makes a big difference in the quality of meat.

what size fish?

S of New England, I'm guessing on the clam rig?
Likely sub 50lb yellow or bft...
bleed immediately, I like to hit the line at the throat, pec fin and tail.
stick em in the corner as they gush, reset the lines and then head, gut and ASAP and into a cooler and buried w/ ice in cavity

Thanks, men - not counting my chickens yet but may be taking another shot at it Wednesday or so...

I'll keep ya posted