Some people's tastes are more sensitive than others, so possibly when you taste blood, you can taster some of the salts that are surrounded by the blood (NaCl, KCl, etc.). Blood is mostly made up of iron metal which helps to transport oxygen contained by the form of hemoglobin. Perhaps this metal tastes flavoursome to you? But, blood is never salty surrounded by itself because cells would after be a hypertonic solution meaning that within is too much of a solute (ie salt), causing the cell to shrink due to properties of diffusion. This will lead to a moderate in the aptitude to transport oxygen and ultimately lead to your untimely loss.
i'm guessing because your body has salt in it......
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