If you’re lucky enough to be within a few miles of an actual fishmonger, well, give yourself a pat on the back because you played your seafood cards right and may actually be able to get freshly-caught seafood straight to your plate.
As for the rest of us, we’re going to pay a pretty penny for the chance to eat fish caught within the last few hours. That’s because as soon as seafood leaves the water, the clock starts ticking, and the quality of the meat begins to deteriorate.
It’s expensive to fly seafood from coastal fisheries to consumers, who live inland, hundreds of miles away from the ocean. Which brings up the next issue at hand…
Many vendors label “fresh” fish erroneously, and unfortunately for you and me, it’s a bit of a marketing gimmick. In fact, there’s a good chance that the glistening piece of fish so perfectly placed on ice for the supermarket display was frozen, thawed, then frozen again at one point. There’s also a great chance that it came from a fish farm instead of being wild-caught.
That’s a recipe for decidedly “un-fresh” fish.
So what’s a seafood fan to do? Don’t worry, we got your back! It’s actually quite simple – consider fresh-frozen!