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