+1. Marshall did an Xbmt on the effects of fermenting with all the trub vs little or no trub. IIRC the beer with all the trub was judged to be the clearest in the end, with no negative impact on flavor. That matches my experience as well. It’s been posted that a small amount of trub is actually beneficial to yeast.
Edit - Nowadays I let some of the trub into the fermenter, not all.