Bleeding out Salmon

I have read that some say Salmon are better eating if you bleed them out before putting them on ice.  I wonder if would apply to fish caught in the river in the late fall.  I caught a couple that were still party orange that tasted a little "fishy" when canned.  When I cleaned these fish I tried to cut off as much red meat next to the skin.  Does anyone take any  other special care to these Late fish?  Lund

O.K.  how about using a pruning sheers to cut the gills?  Or ; this year i was in cabo fishing and we got some tuna.  the mate reached under the gill plate into the fishes throat and pulled out the heart. Never seen it before and i thought it could work on salmon if the heart is close eneough to reach.  the tuna were only 15 lbs or so.  sounds alittle gruesome though.

I second the need to bleed. It makes a big difference when cleaning them and the table fare is much better. Occasionally, when we are getting doubles and triples in rough conditions we will skip the smaller fish like cohos and bows, but larger fish like kings, browns, and defiinitely lakers always get bled out. We cut the gills with a pair of scissors and drag them behind the boat on a stringer. It is sometimes a pain in the a**, but IMHO worth it.

about 4yrs ago I started bleeding my fish,

now I bleed ALL FISH ALWAYS