The best tasting fish is killed by hypothermia on ice. The blood leaves the meat to the organs to preserve the fishes life. When cleaned up after this happens there is next to no blood in the meat. Leaving it better tasting and flaky.
Cheers Don.
Dono once we read about that here on PBF and tried it, that is about the only way we clean fish now. I cleaned two CC that way last night. Not only do they clean easier that way, but on larger CC I do not have to worry about getting them killed so they do not squirm around.
We fortunately have an ice machine in our nearby office, so that makes it easy to source the ice. Having the ice on hand could be a sticking point for some to use the method. We have an old cooler dedicated for fish cleaning, fill it half full of ice with a tablespoon of salt (to further lower the temperature) and add enough water so the fish will float. Dump em in and let them sit for at least an hour and more like a couple hours if the fish are big (3# CC) or numerous. I usually throw a batch in the cooler that I have caught previously and are in the holding pen and let them cool while I am fishing. Then clean them at the fish cleaning station on our dock. That is the best way my wife and I have found.
I'm still not very good at it and slow, but she does pretty good. I'm learning though.
