Yep...for pan-fish especially, just salt brine and go straight to the freezer after soaking overnight. Thawing in the brine helps to prevent oxidation and also gives 'em a bit more brine effect before cooking.
I've never tried it, but I've read where lots of guys bleed thier fish out by cutting a gill and throwing them in a bucket of water before they hit the cooler. They say it makes for a much milder fillet. I've never had a problem with gills, but know one guy in particular that used this method on them. Maybe give it a whirl this year.
Promisekeeper - I have a bunch of fish in the freezer that was gill bled- Fraser River pink salmon from Seattle. It is excellent!! I do not know if the gill bleeding had anything to do with it, but NO fishy smell at all.
Reminds me of a Jim Gaffigan Beyond the Pale comedian set. Quote "I like fish.,,,,,,,,,, As longs as it doesn't taste like fish.,,,,,,,,,,,,,,,,,,, I got news buddy I don't think you like fish". Great CD if you ever listen to it. Or it is on Comedy Central as well from time to time.
Milk works well for Bluegill, for walleye you can zipper the filets (look it up on yahoo you will find a youtube showing how it's done) that takes away the little bones in the filets as well as the dark meat that contributes to the fushy taste.