So I ran across this article. Lots of this will sound similar: killing a fish quickly to put it out of its misery and preserve the meat, bleeding oilier fish, etc. I'll nail a bigger fish on the head to kill it quickly and then bleed it. But this technique seems to take the process to a whole new level, and after doing some searches there's significant evidence it improves the quality of the meat and how long it keeps. Has anyone else ever tried it and noticed a difference? The whole spinal cord thing looks kind of nasty...