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One thing that I have been doing is taking the tuna loins and wrapping them in a clean paper towel and then putting them in a ziplock and placing in fridge over night.....and then changing the paper towel the next day. Seems to draw out any residual blood and leaves you with a nice clean piece of meat. Ofcourse this is for fish i plan to keep and eat, not market fish. For market fish, I agree swimming the fish is key. Just my 2 cents
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