One other thing. I gut and remove the blood from the fish immediately after bonking it. Then I keep it cool in the shade like hanging it in tree or in cold running water or a damp burlap bag until I can put it on ice. Then it goes on ice in the cooler. Time before it gets iced depends on the temperature. I can't belive all the people I see catch a fish throw it on the bank and don't clean it until they are ready to go home. The least they can do is bleed it by cutting the gills right after the fish is caught.