Quote Originally Posted by ricky View Post
Someone just showed this to me and I like this. Take a knife and stick it inside the gill plate and right behind the gills. Go all the way through. This will bleed the fish out. I do this in the live well and the water will be red, but the blood drains right out. When you fillet them the meat will be very white and will be free from blood spots.
Yep, that's what I do to, but not until I get to the cleaning table. Bleeding them makes the final cleaning of the fillets much easier.

dave