Just coming back to fishing after a long time away. I knew the way I handled fish to keep in my youth - stringer or basket - wasn't going to do it, anymore, so I read up on the subject and decided to try bleeding the fish right after capture (a quick snip with shears below where the gills nearly meet) and then immediately icing it down. The flesh from fish I've treated this way has had less color to it, and I do believe it's tasted better, too! Obviously it requires deciding right away whether you're going to keep a fish, though.

Gerry