Thanks Skip. That's what I thought, just wanted to be sure.
As far as bleeding them goes, I don't. They have such a small area of dark meat that I don't bother. I filet them. The dark meat is near the tail along the lateral line. It can easily be pared away with a sharp (very) knife if one wishes. The problem I have is that the skin is so thin it's had to skin them without going through it and leaving some on the filets.