Ok, we grinded it out and got our limit of reds this weekend. What is the best way to preserve the fish before it heads to the smoker or the dinner table. Right now Its in quart and gallon size bags and has started a family tiff about weather it should be in the fridge or quick thawed before it finds the vacuum packer *or processor* What are your thoughts.
BTW - If someone in a boat offers you a ride to split the fish and head down river maybe you should take it. I ran the boat, dipped by myself, and still managed 25 fish in about 4 hours. I couldn't find an takers on the shore to join me.