I've looked through all of these discussions and haven't found this mentioned before. A friend told me that he always hangs his fish and cuts off the tail to "bleed" the fish before skinning. The theory was that it is like cutting the throat on a beef or deer to drain all the blood. Supposedly this improves the taste of the fish. I've tried it and can't tell any great difference on the smaller 1-5 pound channels. May be some noticable change in a large blue or flathead. But as I am still waiting to catch one of them. Any comments?