Bleeding a fish out
 

To bleed a fish you cut it by the bottom of the gills and hold it head down. How long should it take? What fish do you do this to? All, some? Does size make a difference? Threshers?

Just wondering.

Basic rule if fish is bled it will taste less fishy. Holding fish in a particular direction is not necessary. You "pop" or cut the gill rakers meaning just cut or tear one or more gill and the fish will pump out the blood. I bleed out yt, wsb, halibut, and tuna. I'm sure you could try a taste test on bass or other small fish.

They bleed out even better if you cut either in front of the tail either on to or on the bottom, right to the backbone so that you don't create a vacuum as they are bleeding out. Remember to keep your feet in the kayak if you are bleeding out a fish because you are advertising for those with pointy teeth.

Now there is a point that has been brought up if you bleed out a fish are you sending a call of here sharky sharky!

Have you noticed an increase presence of sharks after bleeding out a fish or two?

Thanks for the information on bleeding out a fish!