I've got a question about how "fresh" fish should be for sashimi. I've heard that chefs in Japan believe that the fish should go through rigor mortis before slicing to achieve the proper texture.
But friends who have boats and go deep sea fishing for yellowfin and albacore swear that fish right out of water is best. They usually take shoyu and wasabi with them to sea.
So it's been years since I've been out fishing and haven't tried this first hand so does anyone have any experience with sashimi from a fish on the boat and then again a few days later?