even large fish like salmon and halibut . An angler may bleed one but commercial fishing does not.
BluesBrother ...
I think you have to check your "facts" about commercial fishing and the bleeding process. I don't want to put links here that may be offensive to some, but immediately bleeding a live fish is considered the most human method and certainly the best for quality of the fish when eating. If, for example, a tuna is not properly bled, it looses a significant amount of its value.
The Japanese have developed a method called Ikejime (google it if you wish) to further preserve the flesh by removing all blood as quickly as possible. Come on now, who wants to pay top dollar for sushi and have blood spots in it???
I do fish often and have learned the process when catching a nice fish and wanting to get it to the ice as quickly as possible. Just throwing it in the cooler, especially with a larger fish over 6 or 7 lbs (3 kg), just ends up with more blood in the flesh and more damaged flesh since the fish just keeps jumping around until it dies.
Using the Ikejime method only takes a minute or so and results in a MUCH better result. Commercial fisherman catching a big blue fin tuna worth $10,000 or so would not think of losing half of their value with a fish that has not been properly bled. It even applies to smaller yellow fin and even black fin tuna.
If you have never seen the amount of blood squirting out of the side of the head of a 15 pound tuna, you would be surprised, just as I first was.
Rub a Dub