Keep it simple! I use the cheapest simplest stringers I can find and then sometimes shorten them to about three feet. Fish should not really be on a stringer for more than 15-20 minutes, then head for shore, clean em and store the fillets in a wet chilled canvas or burlap bag. You won't be able to convince me that stressed out fish that have been hauled around for any length of time (even if they do stay alive) will taste better than quickly cleaned and properly chilled fillets.