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Not to sound cruel, but I never really cared about suffering... it's going to die quickly either way, either x minutes bleeding out or almost right away if you gut and fillet it...
As far as bleeding stripers... never did it, never saw the need... if you dont like gaminess, cut the red meat off the fillet
As for Bluefish... I loooooooveeeee fresh grilled cocktail blues (under say 6 lbs)...
As soon as the come in (unless fishing is red hot) they get smacked in the head, then grab em by the gill, slit em ass to neck and pull everything out of the cavity... best done if still allitle alive, flueshes the blood out better.... just watch your fingers near the mouth and hold on... they like to wake up when you slit em... I use a Rapala fillet glove to hold on..
For Blackfish, most of them are allive when we get back to the dock, cut em with the electric carving knife and be done with em; white meat either way...
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