Just don't try to cut whole frozen lobes...not that I've ever watched that go wrong lol!
The only things I've ever done with it are emulsions, seared sashimi style, and torchon....never micuit what ever that is, but my experience has been the initial freezing isn't a problem unless your being sold old product, its the holding that can be troubling. Once you thaw, and unpack a lobe, they're really only great for two days, after that I don't enjoy it. With that in mind many suppliers will clean and portion them for you -- its more per pound, and I didn't think the portions were even enough for sushi bar, but at our smaller location we simply couldn't sell it fast enough, lobe ends piled up in the freezer until we had enough for 20 pounds of torchon.
Another thing, We have a chiller for sushi set at 32.5, cost a lot more to be so stable, but I've found that chest freezers keep it too hard -- making it challenging to quickly sear AND cook though. If kept in line coolers, it feels like its melting before it even hits the pan. Thawing in the chiller made it easier to retain the springy creamy texture without rendering it into something terrible.
You probably know more than my drunk ass, but that's my take on it.