As for 'scared' food - actually Sashimi grade sigh has to be caught singly on hand line, then immediately in the boat, a sharp knife is thrust thru the brain killing fish instantly - if allowed to 'drown' - it will release much lactic acid in the flesh.

Sashimi grade fish fillets will keep on ice for at least 10 days without any 'whitening' of the flesh - normal fish will rot within a few days.