Bleeding a fish is crucial to improving the quality of its meat as it helps remove blood from the flesh, preventing it from tainting the flavor. To bleed a fish properly, follow these steps: 1. Catch the fish and immediately submerge it in an ice slurry or ice-cold water to slow down its metabolism. 2. Make a deep cut along the gills to sever the arteries and bleed the fish out. 3. Allow the fish to bleed out in the water for a few minutes. 4. Once the bleeding has stopped, gut the fish and clean it. 5. Place the fish on ice until you are ready to fillet or cook it. Bleeding the fish promptly and efficiently will result in firmer, tastier meat.

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Topics covered in this question:

Fishing Techniques Fish Preservation Fish Bleeding Meat Quality