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<blockquote data-quote="fisher01" data-source="post: 5140301" data-attributes="member: 18793"><p>As Priest has plenty of fresh water springs feeding the lake, I'm not worried about a large amount of chemicals in the water. I've talked to many people over the years who have associated water clarity with safety which is why I mentioned it in my previous post.</p><p></p><p>Freshwater fish which tastes fishy or smells fishy IMO was not handled properly. Fish should be kept alive until one calls it a day. My routine is to keep the fish alive, once I'm done, bleed them out, and place in cooler with ice. Once I'm home, all fish are filleted,vacuum sealed and placed in freezer. Typical length of time from water to freezer 30-60 minutes.</p></blockquote><p></p>
[QUOTE="fisher01, post: 5140301, member: 18793"] As Priest has plenty of fresh water springs feeding the lake, I'm not worried about a large amount of chemicals in the water. I've talked to many people over the years who have associated water clarity with safety which is why I mentioned it in my previous post. Freshwater fish which tastes fishy or smells fishy IMO was not handled properly. Fish should be kept alive until one calls it a day. My routine is to keep the fish alive, once I'm done, bleed them out, and place in cooler with ice. Once I'm home, all fish are filleted,vacuum sealed and placed in freezer. Typical length of time from water to freezer 30-60 minutes. [/QUOTE]
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