KEEP YOUR FISH ON ICE
Surface water temperatures on all lakes are higher than at deeper depths. Many lakes the surface termperature will be in the high 60's or low 70's during the summer.
Fish on a stringer or in a fish basket become softer and mushy as they become poached in those warmer waters. Fish tend to be bruised when drug through the water in a basket or on a stringer. For various reasons it is not beneficial to keep fish alive. Trout put on stringers or in fish baskets will not survive if released even if alive when released. Also dead fish need to be kept at colder temperatures than live fish as with any other meat after it has been killed for human consumption. You would not take a piece of fish or steak that you bought from the store and store them at these warmer temperatures.
Also if the water has algae in it you are infusing this layer of algae into the fish. When lakes or reservoirs appear to have a significant algae bloom it is concentrated at the surface and the fish tend to inhabit the deeper colder water where there is less or no algae.
We recommend that you take an extra cooler with ice or freezer packs to store your dead fish in. If nothing else a plastic bag so you can put them in your food cooler. You will be amazed at the firmness of your fish compared to using a stringer. We also recommend scaling your fish before cleaning, as the scales and mucuss membrame (SLIME) on the outside of the fish tend to be absorbed by the meat and produce unwanted flavors when cooking. A chore boy or stainless steel pot scrubber works really well for this purpose.
WE HOPE THESE TIPS WILL HELP YOU ENJOY EATING YOUR FISH
MORE TIPS TO COME SOON ABOUT FISHING