[Sightwindow]

I've always wondered about this at the cleaning table with the mess that's left with the blood and guts with even a 20 inch red.

Has anybody ever given a swipe to the gills or even gutted a redfish on the water. I'm not talking about filleting it, just opening its belly from head to pooper and getting as much of the nasty stuff outta there.

Is there a law against this? Is there a detriment to flesh quality? Seems it would cool it quickly and be less mess at the table.