MARTINO: What are pros to bleeding fish you plan on eating?

MARTINO examines the debate over bleeding fish prior to cooking, presenting a spectrum of opinions from guides and chefs. Popular freshwater species like yellow perch, crappies, bluegills, walleye, and catfish are discussed, with frying, broiling, poaching, baking, and grilling all yielding succulent results. Some argue bleeding enhances firmness and shelf life by removing blood that can harbor bacteria and affect taste, while others, including longtime walleye guide Dennis Lowsher, contend it is unnecessary and messy. Advocates like Mark Compano and Ray Vargo insist that drained fillets are whiter and firmer. If chosen, bleeding should occur immediately after capture while fish are alive, using a sharp knife, and kept clean for best results.