Ya got that right...
Nice to sit in the sun and enjoy th warmth, but the fish flesh quality is not there.
Cold water produces the best table fair, and some of the harsher conditions to ply the deep for a meal.
When I was taking fish in the fall/winter I also had a cheap trick for keeping them in top quality in the freezer.
My wife and I drink soda from 2 liter bottles. Cut the top off, wash it out, put a pound or a tad more filet
In the container. Cover with cold water, put ice cubes on top of that and make sure the
Bubbles are out, then freeze. Back when I had a seperate freezer and the space, I would
Have 50+ pounds of fish for meals.
The reason fish or meat goes bad is freezer burn over time. My fish was like it was caught
that day even after YEARS in the freezer. Cheap, recycle the recyclables, and danged effective.
I don't hunt, just fish, I never tried this on red meat, I still vacuum seal any beef I bring home for the same reason.
One last tip, if your trash pick up is once a week like mine, your wet table scraps can end up with a rank smell after a few days in the warmer months. I use empty chip and pretzel bags to seal my wet scraps and eliminate the oders. It also keeps the bears from becoming unwelcome visitors.
