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Thanks for the report and pics.
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Your may also want to try clipping the gills on them while in the livewel about 10 or 15 min before you clean them. Or on a stringer in the lake for 5 or 10 minutes then to a cooler of ice. You end up with nice white fillets on the blues. Not sure on channels but on blues you can notch up a little farther closer to the head and get the last chunk of meat above the ribs.
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