I make a few trips each winter to Lake Winnipeg and I usually only keep fish to bring home on the last day of fishing since I dont have a good place to clean them up there and I also dont want to be hassled at the border. Sure enough, we'll catch nice eaters the whole trip and throw them back and then on the last day they are hard to come by. My last trip we fished two days and I kept a few from the first day and bleed them and also gutted them. I packed snow in the bucket so they wouldn't freeze and when I got home I cleaned them with the ones I caught that day and the meat seemed fine and tasted the same. Anyone else do something similar or have a better method? It felt weird doing this as I always like to clean fish asap.