I bleed every fish we catch, unless were in a tournament. If you can't taste the difference, then it makes more sense to bleed them. Cleaning a bled fish at the dock makes a lot less of a mess and it sure looks a lot better when they are in a baggie...which is important to me when it is for a charter. Ive also noticed lets liquid in the baggie or shrink wrap before you freeze them...another reason to bleed your fish. After you cook the fish the bled fish looks better too, in my opinion...it looks more white. Bluefish are a no brainer.