I was taught that if you're going to kill it you better damn we'll take care of the meat. Always bleed the fish as soon as it's secure. I always gut them and scrape the knife along the backbone inside the guy cavity to cut the bloodline. IMO rinsing them out afterwards does not harm any meat.
As mentioned above a salt/ice brine is the best way to chill your fish.... I just use a towel and continue to soak it in water (just splash water with my hand on it).
I also like to let my yellowtail chill on ice for about 24 hours (bft around 36 as they are thicker). Do this to make sure you honor your catch and get the highest quality meat possible!
Here is a pic of some yellowtail I cut up after following the steps above!
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