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Does this cleaning apply to just stripers or does it encompass fish like fluke and tautog?
I never really gave this much thought but we usually go to the boat for the weekend staying Saturday night, any fish we catch on Saturday are cleaned at the end of the day and the fillets are packaged and stored in the food cooler. When we fish on Sunday this cooler obviously stays on the boat.
Sounds like if I was checked by the EPO on Sunday with whole fish in the box and filleted fish in the cooler I would have some explaining to do.
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