Look at it this way, those fish are the trawlermans wages. When the fish are landed on the fish market they need to be in top condition if he is to get the best price for his labours. Keeping fish refrigerated and clean means that when it is purchased a day or two later it is still in good condition and supremely edible.

There are lessons to be learned from this when we go to sea on a charter boat. It is not uncommon to see fish caught at the start of the day stinking and unfit to eat at the end of the day, especially if it is in the middle of summer and the temperature is in the eighties (or is that just wishful thinking!).

Watch any successful charter boat when it docks and you will see many anglers coming ashore with their tackle over one shoulder and a fish filled plastic fertiliser sack over the other. In many instances the fish will not be cleaned or filleted till hours later when the fish will be just about edible for the family cat.

Take a tip from the trawlermen, don't wait till the end of the day, clean your fish as you catch them. Even if they are just "topped and tailed" there will be so much less waste to stink out your dustbin. But if you take a thermo box or bag to sea with you on a "bait-plus-food-out, cleaned-fish-back" routine, then fresh fish will be on your menu much more often.