Don't know of any publication, but I'm sure some exsist. Proper treatment varies with species, conditions, and intended use of finished product. For instence, I met an older fellow flyfishing
on the Vinyard who carried a fresh lemon in his pack so he could enjoy bonito sushi the only way it should be enjoyed, very very fresh. When I set out with the goal of a fish dinner, the first
requirement is a cooler full of ice. This rule is applied in all season except ice fishing [for obvious reasons]. All large fish are bled instantly upon landing. Depending on species and weather,
I often stop and fillet the catch as soon as it's bled. This is ALWAYS true of bluefish, and anything caught in hot weather [this takes dicipline during a blitz]. Everything is fileted and skinned,
even little yellow perch [very much worth the effort]. One of the biggest keys to enjoying a fish dinner is to cook and eat the fillets the same day they are caught. The difference this makes is amazing.
I once gave striper fillets to a nonfisherman who had only eaten grocery store fish. He called me on the phone that night as he prepared the fish to ask me if there was something wrong with it because
it had no smell! Other tips include skinning and trimming red meat from fillets on the water, not later. Do not bag strong fish with white fish [bluefish & striper, mackeral & cod etc.]. Do not attemt
to eat stocked trout. Do not let fillets of salt water fish soak in fresh water [melted ice]. Do not keep live fish in the water on a stringer or in a livewell - kill and prepare right away.
Catch and release should be practiced when ever possible but enjoying fresh fillets improves the whole experience. If I had to give advice on the best way to enjoy a fish dinner, it would be to find a
clear clean lake with some big yellow perch, catch'em through the ice and fillet them on the spot, and quick fry 'em in a crushed saltine cracker batter with a dash of cayenne pepper. Bon appetite!