There's a discussion about when to ice down. I say it's anytime before the fish dies, but I don't bother with the type of ice (i.e., crushed or chipped vs. cubes) - I just make sure there's plenty of water mixed in, so the fish chills SUPER fast! Your beer/tea/soda/whatever-it-is-in-a-can-or-bottle will chill deeper and faster, as well.
Second, I recently heard of a way to make it really easy to remove the bones from a 'gill: just before dropping into Crisco Bay, make a slice along each side, near the spine. Then, my source claims, the meat almost pulls off the bone as it cooks, leaving very little effort required from the eater. Sounds logical to me, but has anyone else ever heard of this?