Relations of a fish's pain and stress as relater to C&R

[Stephen Glassic]

I just ran across this article that talks about pain and stress on fish that are being harvested and it raises more questions for me. Especially in regard to how those things factor into survival and mortality.

https://www.yahoo.com/news/fish-suffer-22-minutes-intense-190023195...

It talks about extensive pain that fish feel for up to 20 minutes after being removed from the water. But it doesn't say anything about whether or how long the pain continues when a fish is released and any relationship between time out of water and and recovery ability and time. And if there is a way to know, approximately what length of time out of water, under various water and air temperature conditions, would be too much.

I also wonder if reducing amount and duration of stress and pain can make a difference in the meal quality.

Does anyone have any thoughts or info in these questions?