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For what it's worth, I've eaten a lot of LJ YT sashimi in the past couple of years and have never had ill effect. Then again, I usually have a lot of sake with it, so maybe that the key. I never freeze it or soak it or any of these other tricks. Maybe I've just gotten lucky, but I really don't see how the bacteria could spread into the meat that quickly, particulaly if you bleed it, unless you got a belly gaff shot. Even then I'm skeptical. Gutting it ASAP probably can't hurt, but my experience would say it is unnecessary.
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