On the bleeding - at the risk of belaboring the point - here's what we do now. When we're ready to go in we take the fish out of the livewell to get a final count. When we put them back in the well we just snip a gill. Some people cut their throats which is what we used to do but just snipping a gill with a scissors works fine - better not using a knife especially when it's rough out- leaves a lot less gunk in the livewell. Turn the aerator off in the livewell because the blood will foam all up. Walleye have a lot of blood in them and are slimey so the biggest difference is on the cleaning table - much much better. The filets are much whiter - almost like a crappie - but I don't think it makes much difference in the taste but maybe does if you freeze them for awhile. All just personal preference.