I was told the proper way to cook a fish is to start a fire and get the pan hot before making a cast! I did this once, but frying up fillets at 11:30 pm seemed like ringing a dinner bell.

The other few times we have eaten fish on a canoe trip, I immediately cut the gills to bleed the fish before filleting. We then headed back to camp and started a fire. I was told to do this from someone I know who worked in a fresh fish/seafood store. I guess the theory was that it improved the flavor of the meat.

Anyone else hear anything like this?