A guide buddy of mine taught me not to let them freeze (use a stringer on an ice anchor next to an unused hole), knock them out to limit stress hormone build up, and bleed them out for better quality on the table. I keep a length of pipe and game shears with me. If I know I'm keeping them, I whack them and snip the gills, then on the stringer and down the hole. Meat comes out beautiful white and they don't flop on the table.
