"net" news and stories

A restaurant cooking your catch is nothing new, but a recent CBS report points out a Japanese restaurant called Zauo where patrons must nab their fish from a large pool before it is sent to the kitchen. The lobster tank debate aside, I have to wonder how tender a fish caught this way (stressed after being chased by a novice angler) would be. I've also heard that sushi-grade fish should be rested after being caught, so that the muscles can relax. I could be wrong about that, though. The Fark page where I found this article also has some discussion about freezing fish before serving it raw, which some states require. Also, one poster said that since most fish in the tank are hard to land, diners are often forced to settle on a more expensive but easier to catch lobster. Bear in mind that the text of the article is transcribed from a television segment, so it reads a strangely.