Bleeding fish

Not sure if this topic belongs here, but does anyone here bleed their fish?

I'm curious because some people swear by it and says the taste is better. I can see that because when the fish dies the flesh toughens up. I've never tried it, just wondering if anyone practices that and notices a difference.

Every time.  And yes, it makes a huge difference.

-Allen

Every time.  And yes, it makes a huge difference.

+1

In the areas I fish, I generally do not bleed fish, but prefer to keep them as cold as possible and get them on ice ASAP as an alternative. Not as good as bleeding plus ice, but I just can't bleed fish where I fish .
You do have to keep them out of the sun and get 'em on ice as soon as you can.

Typically, how long do you bleed them or can you bleed them on ice?

Also, I've seen people cut the gills to bleed them. How do you guys do it?

There must have been a lot of fish bleeding near the bodega buoy last monday because there was a very large thresher shark breaking the surface right in the middle of madness. That could get really iffy if the landlord joins the party too.

 

  I understand bleeding is good for keeping fish fresh, but I also know that sharks like bleeding also.  (Ringing dinner bell?)  I can't really say more, as currently I don't fish on the ocean.  It just seems that not bleeding them like Piscean and icing them ASAP seems a safer bet while OTW.

If I'm eating it, it must be bled!  Pull some gills and MAKE IT RAIN!!!

I bleed, gut, and gill all big game, (salmon, c bass, YT) right after I catch them. I then pack the belly cavity with ice and wrap them up in a wet burlap bag and put them in my fish bag. When you bleed big fish, cut both gills at the base or tear the gills by hand (red rain) and hold the fish upside down in the water and pump the fish up and down with the head in the water until no more blood is coming out. After gutting the fish, remember to remove the blood line along the spine also. It makes a huge difference in the quality of the meet.

I usually don't bleed rockfish but many do. If I am in a sharky area, I head out to deep water (100 FOW) or into the harbor to bleed the fish.

I bleed, gut, and gill all big game, (salmon, c bass, YT) right after I catch them. I then pack the belly cavity with ice and wrap them up in a wet burlap bag and put them in my fish bag. When you bleed big fish, cut both gills at the base or tear the gills by hand (red rain) and hold the fish upside down in the water and pump the fish up and down with the head in the water until no more blood is coming out. After gutting the fish, remember to remove the blood line along the spine also. It makes a huge difference in the quality of the meet.

I usually don't bleed rockfish but many do. If I am in a sharky area, I head out to deep water (100 FOW) or into the harbor to bleed the fish.

Thanks for the details in post

In the areas I fish, I generally do not bleed fish, but prefer to keep them as cold as possible and get them on ice ASAP as an alternative. Not as good as bleeding plus ice, but I just can't bleed fish where I fish .
You do have to keep them out of the sun and get 'em on ice as soon as you can.

+1 I know what you mean. No way I would bleed fish where we fish. But I do try to keep them cool, and get them on ice ASAP once on shore.

I bleed my salmon and larger fish ...sometimes even in the icechest

On my double hatch scupper pro I have a large canvas almost waterproof bag inside the front hatch.  Once I have the fish secured with a lip gripper I open the front hatch and while holding the fish over my bag I cut gills on both sides.  I have a cheap serrated knife on a string that hangs near the bag and is easy to find.  All the blood and fish stay inside my bag, I don't even get any blood on my hands.  I usually have about 1/2 bag of ice inside to help keep things cool.
This works great with rockfish, or most any fish up to 24".  Anything bigger and the bag isn't strong enough to hold it all.  It's far from perfect, but my fish stay cool, get bleed, and all the blood is contained inside my yak.

As the others say bleeding salmon is a must. The fleet of boats at Bodega is constantly bleeding and gutting salmon while on the water. There is a constant scent of blood out there....

Wow, thanks for the input guys. I will have to try that next time. It seems like I have been missing out.