I start by bleeding them out in the cooler on the boat. When I get back home, I filet the meat off, filet out the pin bones, then cut the skin off and last remove the red / brown tissue off the back side of the filets. If the filets are going in my freezer, I vaccuum seal them. If they are going to the guys at work, I just throw them in ziplocks and let them freeze them the way they want to.