I do the same, but I use ice water each time.
Quote Originally Posted by bowhunter012463 View Post
Here is the best thing I have ever tried. After catching the fish and going to the fish cleaning station, I get a bucket of clean water and as soon as I get a fillet cut off I put it in the water until I have filleted all the fish. As I begin to cut the rib meat out I'll have another clean bucket of water to put them in until I get them all done. Then I'll bag them all up. The first time I tried this it was about 100 degrees out and the flies were thick and I tried this just to keep them off. Well it ended up that those was the cleanest, best tasting fish I ever eat so just give it a try I believe it is the best way to clean and cool the fillets down.