Now, you guys are catchin' on....You see, when fish are left in relatively warm water(on another post the surface water is now pushing into the 60's,) which is common for many lakes in the summer, it is not the best way to keep your catch (by leaving it in the water) if someone is planning on eating it.....Doesn't matter how creative you get, but three things MUST be done
1) You must cut or rip out the gills to Bleed your fish
2) You must clean the fish, remove all the entrails and the blood along the spine
3) You must keep the fish as cold as possible OUT of the water
4) Immediatle freeze or refrigerate at the 1st opportunity.
The flesh on a trout will deterirate VERY quickly, especially if you leave it in water that is more than 45 F...The end result will be a mushie/ non flavourful offering that you won't be overly proud of, or happy with.
The same can be said for all species of salmon, especially pink salmon
Tight lines...........Ortho 8)