07-21-2010, 02:45 PM
Bleeding fish will in fact improve the flesh quality of fish. It will help eliminate blood spots and bruising and make for a more mild tasting fish. It some species it also slows the movement of parasites from the guts to the meat. Removing the gills will allow the fish to stay fresher longer. The majority of the harmful bacteria the starts to decay fish is in the gills. If you properly remove the gills and get a good bleed you can keep a fish on ice for a long time with no negative effects. This is fish preservation 101 stuff but it's not practiced as much as it should be.
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