I have heard from several sources, including a fish biologist, that as soon as a koke dies its flesh starts degrading and softening due to bacteria attack. Being sensitive to warm water they almost always die in our "live" well before we get back to the dock and start processing them. I am thinking of using a cutting board on the boat and filleting the fish immediately and putting them on ice. Any thoughts? We fish in Colorado, Wyoming, Utah and New Mexico and realize the laws may vary by location. I leave on the skin on each side when i fillet them so proof of species is still attached.

Thanks for any insight in advance.