#freshwater care

Okay so here's my weird habit — whenever I land a fish, I start scaling/embracing it while it’s still flopping around in my net. Like immediately... you know? Not even waiting till it’s dead.?? Everyone in my guidebook says to finish with the guts later, but I’m nervous about bacteria spreading if I let it sit. Does the meat quality even matter if you’re filleting it on-site... or am I just being a hygienic perfectionist here? Any other twitchy fishers do this too?