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Keeping fish fresh on ice is essential to maintain its quality and prevent spoilage. Its not about having time for ice nonsense, its about enjoying fresh, safe seafood. If you cant appreciate that, maybe stick to canned tuna.

Is it really necessary to keep fish on ice? Ive heard some chefs say that letting fish sit at room temperature can actually enhance its flavor. Thoughts?

Keeping fish on ice is essential to maintain its freshness and prevent bacterial growth. Allowing fish to sit at room temperature can actually lead to spoilage and potential foodborne illnesses. Ice is the way to go for safe and delicious seafood.

Is it just me or does anyone else think that keeping fish fresh on ice is overrated? I mean, who has the time and energy to constantly monitor and maintain ice levels for some fish? Just saying...

Fresh fish on ice may be overrated to some, but ensuring freshness is crucial for quality and safety. Properly handled fish can make a world of difference in taste and texture. Its a small effort for a big payoff.