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Adding my little bit........ I agree with all of the above - and gained some good pointers from my annual trips to New Zealand where the Asian taste for super fresh fish and sashimi has had a lot of influence. When I can, I cut the gills (and on certain fish the tail root) and let them bleed for five minutes or so in the bait tank with pump running. I then put the fish into sea water with frozen water bottles to chill the fish quickly. Best to avoid ice cubes as fresh water dilutes the sea water and seems to draw the natural oils out of the flesh. Most garages in NZ sell bags of salt water ice along with bait. Fishing is big over there! Like others, I gut asap but fillet fish after 24hrs once the flesh has set (except mackerel) and avoid washing the fish. Then I vacuum pack if going in the freezer. Ian

2 bags of ice cubes from ice machine, into a Coleman fish box, half filled with sea water. Breams and bass go in for a icy bath with gills cut to let blood out. End of day, fish is ice cold and fresh.

A family day on the hounds... Sent from my iPhone using Tapatalk