Kore!

I'm with you, I bleed them on the spot and get them on ice soon as possible, let the water drain and add ice.

Up to about 10 lbs if I'm close to the freezer I freeze the bucks in the round (cut the head and gills off) during the season I freeze one or two larger fish round also for gatherings when we can use the whole thing.

Lot less freezer damage on fish in the round and if bled proper they are sweeter than frozen fillets. I also freeze the fish in larger chunks(roasts) and steak them when BBQing or broiling. If I gut the fish I vacuum it.

On the net boats with refrig. fish are in the hole in chilled sea water up to 5 or 6 days never even been bled.



herm