Curious how everyone handles their fish once landed while bank fishing?
My method is to bonk and bleed, then keep in cool, shallow water. I basically try keep the gills from being submerged because I have heard that full submersion can affect meat quality, and I have the fish on ice or in the fridge by two hours or so. However, I would consider buying a fish bag and bringing it along if it would make an appreciable difference in the quality of the fish. I gut when home and fillet the next day after rigor has passed. Does keeping the fish in or out of the water really make much of a difference? And how long can a fish be on the bank before quality suffers?
I caught a few coho on Friday and used the above practices. All appeared dime bright, with bright eyes and red gills. However, the meat of one was very significantly mushier and more orange colored than the other two. I am curious if it was due to the biology of the fish (caught on the Cascade, so a fair bit upriver) or if I could have done something to better preserve the meat. I took it off the smoker this morning and got some nice eggs from the fish, and I'll have to see how the quality of the finished product is after work today.