I cant answer. Some you do this, some you dont, some you just grind into a pulp, some you eat at your own risk, and some you never do.

I will try with the four I think you might mean from shore, then boat:

Shore:

Blowies chuck them, they will even kill ur dog

Herring: fillet as the skin has a strong taste. Best way is to cut close to the spine (as a Normal fillet), then using a bottle top to grab the tail section skin it. Nice fresh, suxs later.

Tailor: as above, or leave skin on and smoke it (nice this way)

Any whiting: little ones cook as a chippy, bigger fillet and (if you can be bothered)skin, in plain butter. Yuuuum

Boat:

Wrasse- use it to catch bigger fish

Blowies: sashimi to deckies you dont like, otherwise chuck them, or if you did the first bit, chuck the deckies overboard

All the rest just about fillet, and then whatever you do, its going to taste NICE.

MATE its so broad a subject, I had to take the Mick a little

Neels

north west blowies make very very good bait cransy :P

Umm for all fish bleeding them will just make them have better keeping quailtys and with pelajics bleeding them causes a noticeable difference. tailor and skippy etc just just cut their throat and bend their head back till the blood starts pumping.

all over fish take a thin knife and stick it behind their gill plate in line with their pectarol fins and gentle wriggles it around until the main veins are cut then they should start bleeding like no tomorrow.

http://www.youtube.com/watch?v=X4KSM_2-q3c this video shows a :59 seconds what happens when both of those veins are cut.

Then gut and gill and onto ice or ice slurry with sea water and your good to go :)

Most good eating fish like dhuies and pinkies etc still taste awesome if not bled though. but with mackies and wahoo you get big blood lines that turn to black mush when cooked

for filleting with larger fish i like to start on the back and cut along the whole back to the tail then start working the fillet of to the spine then do the same on the bottom, then switch the fish over and do the same but removing the fillet on that side, then turning back to the first fillet and removing that ( keeping one on makes the other side much easier to do)

http://www.youtube.com/watch?v=QIQMtoecVtE here is an example of how i do it, but i do the neck area last not first. in this video it shows what happens to the meat if the fish is not bled