I was thinking the same thing about venison, you don't want the meat to lay soaked in blood as it makes for a stronger taste. We feel the fish is milder tasting when we bleed them. We also take the time to thinly shave the outer layer where the dark side is just before we prepare to cook them, and it also make a huge difference to the taste.

It doesn't really take much time to cut them so it's not a time concern for me.