Most fish-cleaning stations appear pretty clean, with a hose and fresh water right there, fishermen spraying them off regularly.
I have often wondered however, when I remember back to college microbiology, just how clean they are. Bacteria are not visible, and leave toxins that you cannot see either. I can remember being extremely careful with halibut, lots of rinsing, only to have the fish not smell that great later.
Does anyone bring a container of bleach and soak the table before filleting? I am considering it, but wonder about whether some bleach is a problem environmentally, or legally since the stations are typically right next to the water.
Does anyone use bleach or some other sanitizer or soap before using a fillet table?