I would like to know what technique to use in order to completely bleed a salmon. I have always just used a knife to slash all the gills, but that has never gotten all the blood out. Just a couple weeks ago, when I was filleting a silver, as I got to the spine, I severed a major vein and spillt blood on the meat. This never happened before and apparently I had not completely bled the fish. So my question is, where is the best spot to make the cut and get all the blood out of the salmon?