I believe KF is correct about the chemicals being released in a poorly handled fish. I see people hauling a loaded stringer of fish down the lake or across portages all the time. I think they would enjoy the fresh fish taste more if they stopped and filleted/cleaned the fish as he mentioned, and stored in a wettable canvas or cloth bag.
I hauled a clean and gutted laker down the length of Sturgeon on a 90 degree day, stopping occasionally to re-soak my canvas bank coin bag I use as a "cooler". Kept it under my seat out of the sun. Was still cold too the touch hours later when I grilled it.

 I agree with the comments about properly aged/ taken venison.
Milos Cihelka, who was the owner/chef at the famous Golden Mushroom restaurant in the Detroit area, was born and trained in Europe and his place was famous for it's wild game menu. He was/is a hunter and in Europe, they "age" all their game, from small to large.

 My late Dad was a life long deer hunter. He wouldn't even let me go until I could put every shot from my weapon of choice into a 9" pie plate at 100 yds offhand. He said that a true sportsman had a obligation to take his game as humanely as possible. A true hunter makes sure his marksmanship skills stay good enough to make a quick/clean kill. Sadly in this 24/7 no-time society we live in, you see guys hitting the woods for deer season with 0 range time and relying on FIREPOWER not skill to take their deer. Dad grew up during the depression. He hunted with a .22 for small game on the farm they owned.  Shells cost money, which was in very short supply then. His Dad would give him a half dozen .22 shells, and he was expected to bring back the same amount in rabbits/squirrels or birds. He hunted for years with a single shot rifle until us kids bought him a lever action .35 Remington. Dad said and science now shows, a wounded animal that you have to track and kill or one that takes multiple hits before you can bring it down, often has tough "gamey" tasting meat. Sometimes the feed is the culprit, but often it's the result of the Adrenaline that has flooded its body as it flees for it's life. I'm sure the same thing happens in a poorly handled fish? Maybe not Adrenaline, but some equally damaging chemical.

 I know people who say they "hate" fish, because it smells/tastes "fishy"
 Then when they have fresh, well prepared fish, they can't believe how good it is

 

I always thank my fish before I smack their little craniums with the back of my knife and proceed to butcher and eat them. It's a circle of life thing, just as I was raised, what goes around comes around. I thank campsites as I leave too ... hey, couldn't hurt.

I'll try youtube sometime. Near the bottom? One of the reasons I stopped taking fish home is I never watched the guy who cut out the gills so they'd be legal at the border.

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 I would be willing to bet, that more deer and black bear have been taken in ( lower 48) with the Winchester 30-30 and Remington .35 than any other caliber. I laugh at all these guys caring Magnum caliber rifles with there vicious recoil for deer hunting in particular. It's all about shot placement not necessarily caliber. My Irish born Grandfather on my Mother's side used to get a deer every year with a single shot .22 rifle. That was back before the DNR set minimal caliber standards. He was the head Greens Keeper at a local golf course, that in that day was in the "boonies". He would take a big wool blanket and a oil lantern into the woods and sit against a stump with the blanket over him and the lantern keeping him warm. Sooner or later a big buck would wander close with curiosity and Granddad would pop him in the head, a quick clean kill shot. All the club members who were also hunters couldn't believe he got a bigger buck every year than they did and with a .22 short too boot

Hey firetiger, I'm with you on pike. The trick of course is to filet it boneless. Most people I know won't mess with them but I think they are excellent, especially the firmer texture. As for the blood that's what a sharp knife is for. I always get rid of any red meat. I have never tried adding honey to egg. Sounds interesting.

My favorite seasoning is called POTLATCH. You can get it at most Sonoma Williams stores. They use it on salmon typically but it is excellent on all fish (and of course chicken). It will run you about $10 but you just need a little. It goes a long way. Try it!