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Most tuna I've seen hit the deck start bleeding profusely anyway. On a private boat I bleed everything. I agree with Tyler on WSB, except that unbled fish will have more visually noticeable black blood lines in the meat.
With halibut I don't think it really matters, and even bled they'll still hop around 30 minutes later. I stopped clubbing fish years ago after realizing it doesn't make much of a difference. If you want to kill it immediately use a spike to the brain (a gaff works in a pinch).
The other advantage of bleeding OTW is the filleting process will be much cleaner.
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