Hello joel, depending on what it is that you catch some species like tailor salmon trevally kingie bonito etc you need to bleed and let blood leave the fish for a few minutes then chuck on ice until the end of the day/night then fillet and de gut then back on ice and take home...thats just what i do....or flattys bream etc that dont need bleeding just chuck straight on ice or into bucket of water then fillet and de gut scale etc when i get home or after the fishings over.
And yes the fish would hold up in if its on ice or just in a bucket of sea water especially in winter...
I would normally bleed a fish by cutting in behind its gills into the brain then hold its tail and jiggle it around in the water for a minute or two then into a bucket of water or on ice then degut scale fillet later
When i catch a fish i like to quickly do what i gotta do with it then keep fishing and fillet scale degut etc at the end of the trip at the wharf or at home
What dirvin said is true as well
Hope that helps