Wouldn't freezing it until it isn't frozen be the same as putting it in the fridge?
What are you hoping to achieve by freezing it?
yes it is. Only reason I quick freeze is to make texture bit firmer. Hence I said don't freeze. It just does it quicker in my freezer. By the time I have quick shower it's ready. It's got nothing to do with killing bacteria or anything off that nature. It's texture. If not in rush fridge be fine. I'm no chef by all means. Learnt from my father who eats fish 90% of his meals. He was a chef in a restaurant for years. Right or wrong I don't no but generations within my family been doing this way.
We always take good care off our catch. And after a day out on the boat. Tired. Quick sashimi corona go down well. I normally wanna eat and crash hence use freezer to speed up process. That's all