General question on handling fish

[cooleyfarms]

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.

[rexles]

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!!!!

[gb1234]

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.