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Raw fish will actually taste better a day after you catch it if you wrap your fillets in paper towels and then with saran wrap. Leave them in the refrigerator for a day and remove the paper towels. By doing this, you firm up the flesh. I learned this from living in Tokyo and from a friend of mine who is a sushi chef.
As far as the cheeks go, only tuna and the deep dwelling fish are prized for their cheek meat and their eyeballs.
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