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Agreed... I always try to wrap my fillets in saran wrap and let them sit for a few days after catching. Bass get 2-3 days, tuna 4. The meat gets firmer & there's more flavor... get that umami goin' on.
I've heard many people say striper sushi isn't any good, and it's not (IMO) if you do it with a fresh-caught fish. But if you leave the shoulder section to rest in the fridge as described above, it makes phenomenal sashimi.
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