Quote Originally Posted by Pgwilliamson View Post
I was an offshore charter captain for many years and have been taking care of the fish that we catch. If you want the best tasting fish here is what the pros do: first make a brine slush with ice, water, and salt (like you do for ice cream ) then add your fish alive as you catch them. the ice and water will be around 32deg. What happens is the Fish will go into hypothermia, causing the blood to go to the organs and out of the meat. They will taste MUCH better and will be easier to clean. Best to clean them soon after you get in. This works on any fish fresh or saltwater . Give it a try and pass this tip on. No need to bleed fish ever again. Good fishing!

pat
That is a good idea but I do the same with an added step.
I put my fish in a live well during the day of the catch so I can cull them later.
When I get home I put ice in a chest first on the bottom then the fish I'm keeping then another layer of ice. I leave them over night, clean them the next day.
Much easier to clean and no blood at all.