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I bleed and gut as soon as I catch!! Then you need to put in a brine of salt water and ice, that will bleed it out and really cool it down fast!! (salt water and Ice is 10 times colder bthen ice) Then I put in the ice. When I get home I finish the rest, skin on some and off on others.
Then I vacum pack with my machine with no water or anything. I have had fish for over a year that taste better then any fish you can get in the store!!
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