Have never bled Perch, not sure there is enough blood in them to make it worthwhile.
As far as cooking them, we prefer skin off and my family prefer the perch over the walleye. I have a form of arthuritus that causes excess plaque buildup in my arteries, so doc says no skins as that is where the bad fat is held. Ate lots of them with the skins on in my younger days but after a triple bypass and carotid artery surgery, I better listen to the docs...no skin..