been bleeding them for a number of years now. As per everyone above, whiter meat, less mess and better tasting. I cut a gill or two with a pair of wire side cutters. Another thing I do is zipper the fillets just before cooking. Make a 1 " cut on each side of the lateral line at the tail. pull on the fillet from both sides. The fillet will pull a part right along the line. Take the fillet side which the lateral line is still attached, pull on the piece of lateral line and the other half of the fillet. When done you should have two nice clean long narrow fillets. That red line isn't meat , it is a collection of nerves, lateral line organs, bones, all stuff that taints the flavour of the meat. Try it, it's simple to do. On small eyes the pin bones will soften when cooked on bigger eyes the bones don't. This method will make the fillets completely boneless.