Check your cleaning knives too. If you've been chopping bait and berley with them all day it's quite possible that some putrid material may still be on the blades. So clean them thoroughly. When gutting fish watch that the stomach contents are washed away as quickly as possible. This is particularly important if you have been using berley that was already on the bugle before you started.
Fish caught on chicken gut also seem to go off quickly, so watch that one too.
When cleaning the fish you have two basic modes of operation. One is to produce whole fish and the other fillets, or cutlets. An important part of Cooking fish is in the presentation of the finished product and thought should be given to this when you clean the catch. Personally I like to leave small fish whole with head and tail intact. I've seen people gut the fish and chop off the head and tail leaving a solid torso.