07-10-2017, 02:47 PM
Although it is not what's being discussed, I personally despise fish cleaning stations, they are a cesspool for germs and do not allow you a good angle for filleting. Early season when water temps are low(below 60) we use the live well and are filleted at camp, as water temps warm up or if we are heading home early season they go straight to the cooler and processed at home using the vacuum sealer. I will never understand why some people use a live well later in the season, they are taking a cold water fish from deeper water where it is 40-50 degrees and putting it in a warm live well containing 70+ degree water. Ever wondered why your fish seems "mushy" or tastes more "fishy", it's likely because you didn't properly cool it before it died. Anyway, good luck and tight lines!
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