The number one issue with fish is to keep them cold. This is why ice fishing fish are so dam good,. The brown crap is the chemicals you don't want to eat. Although a small fish is not a problem.
I grill or smoke fish skinless . The trick is to move the fish on the grill 5 minutes after you put them on so they won't stick. Flip them before they start to fall apart or don't flip. I have about 30 ways to cook fish.
Bleeding fish is cool but if you rinse the fish the second you make the first cut the blood will not soak into the fish. If it sets on the cleaning table for 1 minute without rinse, the flesh sucks the blood back into the fish. I don't understand why buy you will notice it won't rinse off near as easy.
Captain Mike
Classactcharter.com