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I don't like to keep fish on the deck any longer than necessary due to sea lion "encounters". I bleed the fish, wrap it in a wet towel, and put it in the front hatch. If I'm out for a while or its hot I'll splash water on the fish periodically. Ice packs in a insulated fish bag would certainly be better and keep your kayak from smelling like a bait bucket. I've thought of gutting and gilling larger fish before stashing them but have never done it. Some softer meat fish like bonito, tuna and barracuda don't keep well unless chilled or processed promptly. Other fish like yellow tail, rock fish, bass, and halibut stand up better to higher temperatures but are still better with good handling. Mike
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