Keep the fish in a livewell that has at least 750 GPH.
When you are ready to kill the fish, cut straight down from the gills, and you cut the aorta every time. Drop the fish back into the livewell, and 5 minutes later, you will have the cleanest, whitest, best-tasting fillets possible. Bury them in ice immediately.
It DOES make a difference in the taste and also how long it will stay Sushi-fresh. Also, it's a quick, humane end to an amazing, beautiful animal.
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