Had my fish processed there recently after Excel trip. Never again. Some fillet still had parts of skin, bags smell strongly of fish (inside and out). None of the fish is sushi grade anymore.
Been dropping bluefin there all season and it has always been perfect. Smelling a bag that fish has been in usually results in fish smell?
Been eating sashimi all season from their processing.
No fresh water wash. I always open bag, wrap with paper towel to soak up the blood initially, then re-wrap with fresh paper and refrigerate for 30 minutes to an hour changing paper towel once or twice before preparing for sushi or cooking. Didn't take picture of skin, but was about size of dime on 3 or 4 pieces.I was hoping to see a bunch of skin. Did you wash those fillets with fresh water by any chance?
Those look pretty bad! Maybe it was late, or a new guy, or something, but it should never be that way from any good processing operation. I've had the same thing happen, but long ago.Those are YT. Some of the other fillets are worse and have a substantial portion of bloodline in the fillet.