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18-24 hours before filleting because it is much easier to get clean fillets once it is stiff, rather than mushy
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I have found this to be very true. I usually have work waiting for me, so I put the fish in a bag and put it in my freezer (I have a 24 foot freezer, doesn't everyone) it is not low temp around 15-20 degrees. After I catch up on work I'll cut the fish and it is way easier, it is not frozen, just nice and firm.
Next time ask Mario if he remembers "the Iceman" I have not talked to him in a couple years.