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<blockquote data-quote="Allen" data-source="post: 290715" data-attributes="member: 389">That is a fairly similar process to what many commercially caught fish undergo.Catch, gut and ice on day one.Store chilled (maybe even frozen) until sold.&nbsp; This could be up to a week to ten days.Buyer finishes filleting the fish after it is bought at the store.While I would not necessarily want to be cleaning and eating a fish that was caught a week earlier, it is actually quite common. Note, the above is what we did with carp, buffalo, catfish, goldeye, drum, and any other non-game species back when I was a teenager working for a commercial fishery here in ND.&nbsp; We sent out a semi-load a couple times a week and I'd have to imagine many of those fish didn't get the knife until some 10 days after we caught them, gutted them, covered in ice, and stored in a freezer.&nbsp; I'd note that it was actually rare to see a fish frozen in our shipments, but they were kept on ice.Anyway, that's my 2 centavos worth.</blockquote>

[QUOTE="Allen, post: 290715, member: 389"] That is a fairly similar process to what many commercially caught fish undergo. Catch, gut and ice on day one. Store chilled (maybe even frozen) until sold. This could be up to a week to ten days. Buyer finishes filleting the fish after it is bought at the store. While I would not necessarily want to be cleaning and eating a fish that was caught a week earlier, it is actually quite common. Note, the above is what we did with carp, buffalo, catfish, goldeye, drum, and any other non-game species back when I was a teenager working for a commercial fishery here in ND. We sent out a semi-load a couple times a week and I'd have to imagine many of those fish didn't get the knife until some 10 days after we caught them, gutted them, covered in ice, and stored in a freezer. I'd note that it was actually rare to see a fish frozen in our shipments, but they were kept on ice. Anyway, that's my 2 centavos worth. [/QUOTE]

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What is the most common fish caught on this site?

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