I find it odd that folks (and boats) are so close mouthed about giving a recommendation, i don't know whether it's just that one is no better than the other or more likely folks are just looking not to repeat some shit storm situation from the past. Not having any inside dope being in northern calif. i just went with the first stand i came to. I asked the girl for the 1/2 dozen or so larger fish to be cut sushi loin and the rest in the round just gutted with head and tail off. (i enjoy cutting fish and to prepare the few skippys i took i would want to try "takaki" style sushi preparation.) do i even need a reason? "well" she says we don't cut yellow tail sushi cut......ok then just 1# bags for them but i want it all deep frozen sushi grade. About that time her co worker comes dragging fish by and overhearing what it was i wanted done with my fish pipes up that fish doesn't need to be deep frozen for sushi. Well that is contrary to FDA requirements you will find online and not in keeping with the understanding i have with the sushi chef i take my catch to here in town sometimes but he had shuffled off by that time so the conversation went no further. What i got for my $462.00 + $100 shipping to cut 70 pounds of fish was everything cut fillet in #1 bags some having a "sushi" sticker on them. (i did also get the collars and bellies i asked for) So my recommendation? When you get off the boat go past the beat up looking blond chick at the stand nearest the fishermans landing office and take your chances with one of the other 2, %50/50.