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In additional to bleeding it right away....
I kill it immediately to the point where it stops flopping... (after bleeding it out for a few minutes, I gut it, and sever its spinal cord, or I cut the head off completely).... I hear that as it exercises its muscle, the flesh heats up or builds up lactic acid or something.... but whatever it is, it degrades the meat much faster.
If I cut off the head, the same fish would maintain its firmness for a little longer.
Give it a try next time... get 2 macs or 2 bonitas.... bleed one, and cut the head off another. The one with the head cut off ends up with a better flesh consistency at the end of the day.
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