I always bleed the few hatch salmon I keep anymore.Its old habbit from up north.The first thing off after getting to shore I slice the 'chin' and let it bleed.There are enzymes in a fishs blood that immediatly start breaking down the fish upon death.I then take pictures and then clean it.Allin the first 15 20 minutes.
Next time you catch a fish you are going to keep bleed it.If you catch a second don't.You will see what every body means.You can see the blood in the fillets!
We used to cut the hearts out of p-cod and watch them beat 5-10 minutes out uf the fish!