The article and reading on this forum leads one to understand that the taste is better if fish goes on ice rapidly and stays chilled till fillet time. Since most boats come with LIVE WELLS and not ice boxes, how do folks cart and store enough ice while fishing in the heat to achieve this rapid frosting of the fish and keep them cold?
Do they bop the fish on the head and put in a cooler whole?
We always put fish in the live well and cart them home live or at least partially live. I guess maybe the only point of the live well is at a competition where you need do a weigh in at the dock? Seems like few of us need live fish at the shore or on the way home so why don't they put built in coolers and ice makers in boats running on 12v power?
I'll just take a cooler, fill if almost full of ice, put some water so the ice can barely move and toss the fish alive into it. I want it to cool down.
Cutting the gills basically means cutting the bottom of the gills free from the body of the fish. If I bleed them, I do like the first fish except I don't bonk them.
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https://www.google.com/search?q=how...s-wiz#kpvalbx=_YcXpYp72LsaJptQPlpSB6AE18[/video]
