I prefer to pack my fish on ice overnight before I clean them.
When you clean them the next day the fish fillets are nice and hard and almost no blood.
We then have a bucket full of ice and water and we toss the fillets into that bucket as we clean. They soak in there.
After we are done filleting we pull the fillets out of the ice water bucket and cut out the ribs.
The fillets stay cold and hard throughout the cleaning process.
We toss the finished fillets in a turkey roaster and take them inside and fill up the roaster with water.
We then bag the fillets. As we bag them we inspect the fillet and make sure it is thoroughly washed under running water.
We put enough fillets in the bag for a meal. There will be excess water in the bag as we throw them in. We push out the air and seal the bag. Bags are usually 1/4 to 1/2 full depending on the size of the fillets.
When we are ready to eat we thaw the fillets and I soak them in a bowl with water, lemon juice, and lots of ice. I leave them in the fridge throughout the day soaking until its getting close to cook.
I whip up an egg wash 4-5 eggs. I want it somewhat thick so it sticks to the fillets well. I do not use like an egg beater because the wash will get too thin. I use a fork most of the time.
Then on the baking section at most grocery stores you can find Kellogg Corn Flake Crumbs in a box. I dump them into a ziploc bag.
I coat the fillets in the egg wash and then toss them into the ziploc bag and shake it and coat the fillet with the corn flake crumbs. I lay them on a plate and let the corn flake crumbs dry to the fillet.
Toss them into the grease when ready and a few minutes later enjoy.
I am sure if you want to season them up you can do that as well.
Everyone is different on their likes and preferences.
I know it seems like a lot, but it is how I have always done it and my fish are clean and never taste fishy.
Just one of a thousand different ways to clean fish.
Your picture looked great by the way.
The below photos are prior to the last soak and cleaning in the running water at the kitchen sink and just before bagging.