Just put the fish on good crushed ice, burying the entire body and keep the ice chest drained for best tasting fish except for tuna which are bled out first. Who's going to read all that **** except the writer who wrote it? Writers of small articles like that get paid by the word. That's why they explain how to build a watch when all you asked was what time it is.
When I catch a fish , I bleed them right away, then if the action isn't hot I'll gut them and then put them on ice.
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