Bleeding fish for a better taste...

[fish raptor]

Fish is one of my favorite things to eat and I am always on the look out for any new fish recipes to try.

I have had Flounder, Striper, Black Sea Bass and Blue, all caught not purchased.
I try to prepare each one using the same recipe as it give me a better chance to see what fish I feel has the best taste. To date the Black Sea Bass gets the nodd. I am struggling on getting my Blue fish to be as good as the others and the part that is puzzling me is that there used to be a local Deli type take out restaurant that served fried fish a couple times and week and when asked what it was I was told it was Blue fish and it was delicious, but I have not way of proving that it was Blue, it had that typical "haddock" taste.

I was forwarned by a few other fisherman that Blues are not as palatable as others and to bleed the fish immediately once caught stating it is extremely important.

I take it that bleeding the fish somehow makes them taste better ? if so how ?

Also, if this works on Blues should I being doing this across the board to all other species, (Striper, Flounder, Sea Bass, Scup) ?

Are their any other tricks I should follow to give myself the best chance of having the prepared fish come out as good as it can be.

I would assume that keeping them on ice is important.

Also, I keep hearing about this delicious Tog chowder that everyone speaks of. Does someone on this site have a special recipe that they have shared as I have googled Tog Chowder and there are bunch of them out there.