I don't blame you on the fish, but that is why my tackle box is old school and has a stringer in it. As for the burger, it was probably hung for a couple weeks before it was made burger, so that would just be overkill to do it again.
Exactly what I was going to say
Posty a walk in cooler and let the meat hang a couple of weeks. Makes a WORLD of difference.
Aged beef is called aged for a reason. It's better!
A Government that pays people to do nothing destorys their willingness to do anything!
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body. But rather, to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming...WOW, What a Ride!"