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You can leave them whole, but heading them will make more room in the cooler and gutting them will cool them down faster. I use the one stab on the lateral line just behind the pec fin. If you know how to do it's the quickest and easiest. If you're hesitant you can cut the gills. Either way will work, just do it quick, while the fish is still alive and can pump all the blood out. Best way to coole them is in a slurry of flake ice and sea water, you can add more salt if you like. Second best is to just bury them in the flake ice.
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