General question on handling fish

Recently I started bleeding the walleye we caught while they were still alive. I cut through the small strip that ties the bottom of the body to the head at the bottom of the gills. I put the fish in the cooler and they bled out very fast. When I filleted the fish, I noticed the flesh was much lighter in color. After we ate some, I can’t say it was a lot better but fresh fish is pretty hard to beat.

I have heard several things about the process and wonder if there’s other options. I have heard putting the fish in water while they bleed out helps the process.

How about some thoughts/feedback from the community on this topic?

Thanks in advance

We use a 5 gallon bucket half full of water to bleed eyes. Keeps cooler cleaner. 2nd bucket to wash hands. 1 friend uses pruning shears to cut the throat. I think bled eyes are better tasting after side by side taste test.

We use a good quality snap loop stringer and just cut them over the side of the boat and drop them in the water. We have had up to 7 on at a time.
After 1/2 hour or so put them in the cooler.
I find that the biggest reason to bleed them is whiter meat and less bloody mess when cleaning them.
PS DON'T FORGET TO BRING YOUR FISH BACK IN THE BOAT BEFORE YOU MOVE!!!!

I don't know about any difference in taste, but bled eyes are certainly a lot less messy at the cleaning station.
In the heat of summer, I fill my live well with ice and no water. I let the fish die as soon as they're caught. In this case, I can easily cut them as soon as I catch them, and let them bleed out.
But this time of year when the water is still pretty cool, I like the fish to remain alive in the live well as long as possible - to keep them as fresh as possible, and so I don't have to stop to buy ice before I launch. But one guy at the cleaning station suggested I can leave them alive until I'm done fishing. Then cut them in the live well to bleed out on the ride back to the ramp, cycling the water in their a few times as I drive. Haven't tried that yet but it sounds like a great idea.

We use the “conk and cut” method. When we land a fish and have it in a grabber, knock it in the head with a billy club, then lower into a 5 gal bucket with water and cut the throat behind the gills with sheers. Be sure to have the fish under water before you cut or it can squirt blood all over the boat

My older brother was a commercial fisherman in Oregon. Buyers would not accept any fish that had not been bled out.

We use the “conk and cut” method. When we land a fish and have it in a grabber, knock it in the head with a billy club, then lower into a 5 gal bucket with water and cut the throat behind the gills with sheers. Be sure to have the fish under water before you cut or it can squirt blood all over the boat

My older brother was a commercial fisherman in Oregon. Buyers would not accept any fish that had not been bled out.

I have been bleeding our walleyes for many years. I do believe they taste better & certainly when cleaning them it is much cleaner. I am fortunate that I have water at my dock. I fill my live well prior to leaving the dock. Water is relatively cold / cool even in summer. I use shears & just cut the gills. After half hour or so we move them to our cooler that has ice bottles to keep them cold until cleaning.

If you can figure out a way that isn't too much hassle to bleed them, I definitely recommend it.
Less mess cleaning them and it produces whiter fillets. Also, less fishy taste if you freeze them for a while.

I do exactly what Rexles does.

If you have a livewell and keep them mostly alive and/or you clean them immediately after leaving the lake, it's not as much of a factor.

I keep mine in the live well. Mostly in case I only catch a couple. If I fish all morning, and only have a couple I return them if they are in good shape. If the fishing is good I sort after I limit. I prefer 20”-22”. On the way in I bleed in a bucket then ice them. I really don’t notice a difference in taste honestly. I don’t care for them flopping around when I’m cutting em is really the main reason.

Whatever method you use, bled out taste better. But there are times that some just taste fishy. The Cure for That, is soak yer fillets in MILK. For maybe an hr, I guarantee they wont be fishy. Milk has an enzyme that binds with the TMA in fish, eliminating fish smell and taste. Believe It!