I hear two competing schools of thoughts on packing freshly caught tuna. Bleeding and decapitating are a given to start. I then pack the chest cavity with ice and surround the fish with more ice (depending on amount of fish in the box and ice). In the recent past i've read a few articles that suggest making an ice slurry (slushy mix of ice and saltwater) because it uses less ice and covers entire fish . However a fish wholesaler that crews with us says slurry reduces the meat quality (the water actually)
Any thoughts
Any thoughts
