I'll bleed any fish I'm going to keep... if I remember to. I don't think there is a con to it besides you can't cull that way. I think what is true for salmon is true for any fish, or creature for that matter. I notice it makes the filets look much nicer/no blood in veins.
We incidentally bled out a Wahoo last week and the consensus on the crew was that the meat was whiter and tasted better so yes… bleeding out fish is a good practice to get into. Now if I can only master avoiding a green Wahoo’s mouth as I try to bleed it out.
I got in the habit of bleeding kingfish and cobia one season. About 3/4 of the way through the season I was convinced neither one tasted or looked any different then before I bled them so don't even bother now. Most everyone agrees to bleed tuna, but I think anything other than that is debateable although it certainly couldnt hurt. If for no other reason, removing the warm blood and guts allows the fish to cool on ice much quicker and therefore keeps it fresher.