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I make an incision behind both pectoral fins about 2 inches deep and I also nick a gill and or the tail. I drag the fish around for a while and then throw em on the ice gutted. Some use a slurry with kosher salt, ice, and salt water which makes them really cold really fast but I dont have the space to do that. I leave them on ice for 24 -30 hours to firm up the flesh. Finally leave the head on because it is the law. The green cops frown on that sort of stuff.
Last edited by keeperreaper; 06-12-2007 at 12:14 PM..
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