Is there a specific way /out/ prefers to bleed Salmon and Trout species of fish? I cut the gills like crazy, fish bled out, but there was still a bunch of blood when I did the filets. Is it better to just cut them lightly so the fish slowly bleeds out? Only thing I can figure is the blood loss happened to quick and the heart stopped. Is there some technique to this? It seems like it works sometimes and then doesn't.

Also, I left the fish out until it wasn't moving and then put it on a stringer in the water. Did this cause the blood to coagulate and then stop the remaining blood from draining?

Picrel is my catch yesterday. It actually still tasted pretty good but I'm sure it'd be better if properly bled. I did sponge it off with paper towel but that's probably not ideal.