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Message: <blockquote data-quote="Rowdie" data-source="post: 459260" data-attributes="member: 272"><p>I always cut the gills and run cold water in the bucket for a bit if hot out.  Zero blood and clean table when done right.    I rinse in clod water and any mess from table off and rinse.  I then put them in a colander which sits inside a bigger bowl.  Cover it with tinfoil and let any water drip off at least overnight until I eat or freeze.   I seldom freeze fresh walleye almost never.</p><p></p><p>I find by not soaking them they are much firmer when cooked.  Soaked filletes seem mushy too me, wife and others I've given fish to.</p></blockquote><p></p>

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