I have a question for you guys. IF you are going to keep it, how soon after you catch a fish to you bleed or gut it. I like to bleed it right away. I cut the throat and make a good slice at the base of the tail. I leave it like that on a bed of ice till I am done for the day/night. I then clean/gut it before i take off. Again laying it on the ice. I do not bury the fish in ice because it seems like it damages the flesh..I like to leave the head on as long as possible, once i get home I filet it up and again leave the skin on. Even if I am going to cook it without the flesh i leave it on till i am ready to cook...The last part of the season I started freezing my filets in water (skin still on), just enough to cover the filet in a freezer bag with as little air in the bag as possible. It seems to keep the freshness better. I just want to know a general idea of what others do, like how soon after do you bleed and clean your catch...
Hey we gotta talk about something fishy
