Bleed, using your finger pop 1 gill and let the heart do its work. Why? the number one cause of spoilage ( even if frozen ) is blood enzymes in the meat tissue, fish will remain fresher and last longer in the freezer if all the blood is removed, this is why troll caught pressure bled salmon demands the highest dock price in the commercial fleet, and gillnet bruised fish gets the least of the money. Blood in the cells also expands when frozen slowly in a home freezer causing cell damage making for mushy and poor textured meat-