Salmonbelly, I Bleed the fish completely out. Pack in ice in a big cooler with the melting ice draining from the cooler, keep full of ice. WHen ready fillet. Bag Fillets, freeze and vacuum pack.

If you are just going to take fillets I find bleeding and icing is all you need. We are talking a cold blooded animal here not an elk or deer. So just icing the fish completely will keep meat from spoiling. I haven't had any issues doing this and know of many who do this. WHen I am filleting the fish, the meat is cold through and through.

Usually max is four days I will do this. And usually when I am on a trip, and I am dropping off fish, to avoid going over the two day possesion limit. Also so it is easier to do all your processing all at once, set up a sort of assembly line.

Parker, you are right...Springers have that fresh king oil smell. But they taste so good
It is probably one of my favorite eating, up there with sockeye.