If you really want your fish to have the best flavor here's what u do: in your ice chest add a lot of ice, add some water to make a slush and add a lot of salt.. This brings the water temp down around 32, then put the fish in as you catch them. What this does is sets up hypothermia in the live fish and the blood leaves the meat and goes into its organs. This method is how they do for tuna that is going to be sushi . Been doing this for years and it really makes a diff, in how the fish tastes... Try it and pass it on.