That's a great idea!!
I think it keeps the filets firmer also when they're not marinating in fish slime for most of a day.
That may be just in my head but they sure are easier to handle and way less mess and slop on the cleaning board.
Yep, exactly, on all points! If they stay up in the ice all day, they are 'clean' and firm, not soggy and slimy.
If you don't mind slime, go catfishing! lol Way more meat on a 20 lb App.
Late June through August, we put them straight into a cooler rather than the live well. When the water temp is close to 90, It's like boiled fish in a live well after a few hours. White tails and fins and slimy warm fish. yuck
I have a buddy that lives and fishes in Hawaii. To be able to sell his catch to a market, (Swordfish, Mahi, tuna etc.) he has to put his fish directly into crushed ice on his boat and maintain the internal cold temperature on the meat. good stuff!
Good fishing! ... and catching!