When I was an offshore charter captain we would plunge the fish into a seawater ice slush while it was alive to draw the blood to the core of the fish removing it from the flesh. Makes a huge difference how the fish tastes. They do that with sushi grade tuna also Makes a lot of sense. I know that fish from cold water have firmer and tastier flesh than the same fish in warm water.
7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160
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