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If I am going to keep the fish I bleed and gut it as soon as I unhook it. I will then get it into a cooler with salted ice. I will leave the fish on ice or refrigerated for at least 24 hrs before I fillet it. I then fillet and skin and then put in the freezer for a couple of hours to firm up. After the fish is firm I vacuum pack it.
I must say that the vacuum sealers work very well and I have kept fish for 9 months and it was fine.
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