Bleeding fish for a better taste...

[niko]

cut all their throats, it effects the color of fillet quite a bit. and don't cheap out on ice. I see some guys barely bring enough to keep lunch cold I have a guy who wants to bring home a half dozen dogfish every time he fishes with me and he guts them immediately and packs the cavity with ice. says he loves them. ive got another guy who likes albies and wont bleed them - says that's how he likes it - go figure

[Guppy]

X3
Bleed m all
I run a knife up into the tog Gil's (and most all fish) and put them back in the live well

I tried the braised tog recip from this months On The Water,,, out of sight!

Another great one I just learned from Bob (got striper),,, egg wash tog fillets, cover with panko, pan fry,,,, like eating candy IMO

BLOO FISH SUCKS :-)

[Rappin Mikey]

I go cave man style and break their necks with my hands and pull back.

[FishermanTim]

bleeding fish will prevent the blood to seep into the flesh as it breaks down (better than saying decomposes). Offshore fish (macks, blues, tuna and sharks) have blood that is different from the blood of inshore fish. The offshore fish are always on the move, so their blood designed to hold more O2 and rid their muscles of lactic acid more quickly to allow them to swim longer and faster than inshore fish. Although inshore fish don't have the same type of blood you will benefit just the same by bleeding them.