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Icing fish.
In general icing a whole fish for a day or two is going to help firm up the meat making it easier to fillet. YT are pretty firm from the get go but WSB can be a bit soft. You can keep the meet fresh longer too by icing a whole fish. Say you catch it on Tuesday and dont want to eat it until Saturday. Just ice it until Saturday morning. It is important to keep the fish from sitting in water though. I leave the plug open on the cooler and use shaved ice.
I ice yt for a day or two tops. WSB and Halibut get two to three days before getting the knife. I gill and gut on the water and will now be slicing the tail to help the bleeding as that really seems to make sense.
As far as sashimi goes I do not know if you are keeping yourself from getting sick or not when it comes to icing the fish first. We have eaten tuna so fresh it was still twitching and warm when we ate it. None of us ever got sick. Icing to me is merely a way to improve the quality of my fillets while extending the time I have to deal with a catch.
Thanks for the info Yani
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