bru, that is so hard core. unreal. i spoke to a guy last week who is a top tuna angler and he reckons fresh tuna ain't the best. he explained how they bleed the fish by poking just behind the pectoral fin, then they lop off a piece of it's forehead and ram a rod stright down it's back to paralyse it and bleed it further (they call this reaming). it then gets chucked into an ice slurry. this all happens before the fish is even lifted onto the boat! he reckons, and he backed it up with a tasting session, that the tuna fillet must be in your fridge for at least4 days, preferably a week before you sashimi the thing!