By Bait N Wait
Learn how to properly store and clean your fish:
What you need:
Super-sharp knife with a long, thin blade
As soon as you land a fish, put it on ice. Be sure the ice drains as it melts. To improve the quality of the meat, drain the blood by cutting the fish across a major artery. Sharks and salmon should be gutted as soon as they are landed, rinsed and immediately packed with ice.
Keep the meat in the refrigerator for up to five days. Use a vacuum sealer to pack fish that will be frozen, or put the meat in a sealed bag, and add water until the fish is covered. Be sure to squeeze out any excess air before sealing.