Not really sure about fish processors and the best way to deliver fish to them.
In anticipation of my first dip netting season and early red run on the Russian, I am looking to be a little lazy and have a processor fillet, package, and freeze the meat. Also, I have never dealt with the amount of fish and meat involved. This is due to other trips being smashed together and needing a little bit of storage time before coming home.
I have been told the meat tastes better when you gil the fish and allow them to bleed out, but is it also best to gut the fish before delivery? I will likely have the fish on ice for 2-3 days before they make it to the processor.
All advice is greatly needed and apprecaited.