Stringers
Many fishermen have a tendency to put their keepers on stringers then dangle them over the side of the boat or yak in the lake or creek. In fall and winter conditions, this is probably an adequate way of keeping fish fresh. However, in bright sunlight and warm temperatures it does not take long to "poach" the catch.
If planning to keep fish, it is best to" dispatch" kill immediately. as fish struggle and die on stringers or flop in empty ice chests, they build up lactic acid that breaks down the muscles. The meat gets mushy very quickly. A swift "bonk" on the head or a quick "wood shampoo" is the fastest way to dispatch the catch. Put the fish on ice immediately and keep it cold. This will slow the natural breakdown of the meat and keep it firmer. If you like fresh, clean tasting, firm textured, delicious fish try to have an ice filled cooler available on your yak or boat.