Question for the fishermen or fisherwomen! I got a pressure canner (not cooker) for Christmas and was looking at how to can fish. Saw several great videos, one from a woman from Alaska who cans a lot of Salmon and Tuna. She said to immediately kill the fish, then cut the gills and bleed it out in the water. When we go fishing in Lobos, they have the fish flopping around for a few hours, then kill and gut it when we get to shore. Not sure if they cut the gills and bleed it (usually Yellowtail). What is the preferred timing of killing the fish? Is it better to let it stay alive until we get to shore?