Westie;
Very nice video. I noticed that you did not bleed the rock fish. Maybe you did but, edited out. Many years ago I was in Crescent City Ca. And had a good day. While cleaning the fish another fisherman brought in his catch to fillet. I noticed how white his fillets were and ask him why they are that way. He told me that he cuts their gills and lets them bleed out in an ice chest and , they taste better and keep longer in the freezer. Since then I bleed all fish that we land Salmon, Lings, rockfish, Halibut and tuna. It is absolutely necessary for the Albacore. I used to bleed them in the live well but, now I have a a dedicated bleed tank attached to the swim step/ motor bracket. It is amazing how much better the meat is. It's worth the effort if you don't do it now.
Gene
