Caught a 15" rainbow out of the Shawsheen last weekend. Kept it live on a stringer until time to leave. Gutted it on the bank before leaving, although I didn't cut out the gills and I didn't thumb out the blood line. Wrapped and refrigerated it overnight. Next day I cut out the gills and thumbed out the blood line before seasoning and smoking it. Fish tasted like mud. Is that because I didn't finish the cleaning right away? OR because fish shouldn't be eaten out of the Shawsheen? Thanks for your thoughts.