Ok thanks. I'll try it for the experience but maybe won't subject the family to it.
I buried it in ice immediately then gutted about six hours later then filleted it that night late (last night) and put in bag in ice in fridge. Someone suggested no cook, lemon and soy...?
Tried some at lunch. Cut sashimi sized slices. Tried one "as is" and it was fishy not in a good way. The rest went in a bowl with fresh squeezed lemon juice and soy and pepper for 10 minutes then drained (and served over rice with raw fruits and vegetables on the side). These pieces tasted fine if not good. The lemon flavor was a little strong and over powered the fish a bit. The texture was good. We'll see what my wife does with the rest tonight if she doesn't banish it from the kitchen.