So the press has been showing various pictures of this 612 lb tuna bought for $3M in Tokyo. Nothing special here in the NE. But I am amazed at how they are treating that expensive source of sushi. All the photos that I have seen have the fish lying on its side unprotected on flat tables with no ice. (Look inside the cavity). Unless they have those rooms heavily refrigerated and I'm missing something about the handling, they are going to have a very bruised and spongy fish ? I gotta go fishing more often!