I keep mine in the live well. Mostly in case I only catch a couple. If I fish all morning, and only have a couple I return them if they are in good shape. If the fishing is good I sort after I limit. I prefer 20”-22”. On the way in I bleed in a bucket then ice them. I really don’t notice a difference in taste honestly. I don’t care for them flopping around when I’m cutting em is really the main reason.