You can't drag dead fish on a stringer behind the boat for several hours and then expect them to have an excellent flavor later in the day. Fish are like any other kind of food. Whether you plan to freeze , can , smoke , pickle , or eat your catch fresh , care must be given to preserve the flavor and keep them from spoiling. In general, small fish are more perishable than larger ones, and deterioration in dressed fish is slower than in whole fish, but the latter are spoiled more readily by bacteria. Also, these changes occur more rapidly at summer temperatures and more slowly at cool temperatures.
Proper preservation begins the moment the fish is hooked and pulled from the water.
How you initially handle a fish can greatly affect its quality, taste, and storage life. First of all, the fish should not be allowed to flop around on the ground or in the bottom of the boat, where repeated bumping against raised ribbing and other objects can cause bruising. Once the fish has been restrained and the hook removed, it is best to keep it alive as long as possible. Most modern sport boats are equipped with a live well designed specifically for this purpose. If a fish dies, it should be gutted and cleaned as soon as possible.