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Diggin Jiggin, you need to bleed them and ice them pronto. You cut them above the fork in the tail about 2 -3 inches above on both sides. Then you put a slice just behind there pectoral fin on both sides, let them bleed good, gut them and flush with water, then pack the stomach with ice and cover with ice. then fillet when you get back to the dock. Yummy!!!
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