I'm never going to get fish from a place in the middle of the country without having knowledge that they know how to store and prepare fish without it being less than fresh, over or under cooked.
So for that reason I'd never get the fish unless the person serving it was known to be a good fish chef.
I'm from MA though and we're picky about our fish.
I also won't eat fish from lake erie. but chilean sea bass? num.
What most people don't realize is that a lot (if not most) fish is actually frozen on the ship before it ever sees land. This is why I'm amused by Carrabba's claims that their fish is never frozen.
Both spikywheel and LLT are using good quality fish that they are buying frozen.
In MA and other states where there is a huge fishing industry I can believe that you can find fish that never got frozen, but everywhere else? It's been frozen regardless of what it looks like when you buy it.
yes and frozen is fine, but some restaurants let it thaw and sit in the fridge to wait to be used.
in MA some fish is frozen and some is only partially (I dated a fisherman once and the fish always goes on ice after it's caught).. it seems to have more to do with if it stays frozen or if it's thawed and re-frozen or simply thawed and left to wait.
I agree with you that the way the resturant's treat the fish makes a huge difference in the quality. I'd rather have fish in resturant that keeps the fish frozen until they're likely to use it rather than fish that's been sitting in a fridge.
I'm convinced that a lot of the problem that people have with fish is that it's been poorly treated and developed a "fishy" taste.
I agree with you and that's the biggest reason why I avoid it in unknown situations. I love fish. I love sushi. I hate when fish gets old and fishy or mushy.
That is specifically why I talked to the seafood manager and bought the filets as he gets them - frozen solid and still wrapped. They will live in my deepfreeze until Friday at which point they will go in the fridge to begin thawing. On Saturday I will pull them from the fridge to thaw enough to cut (they are 4 lb filets) and then return to fridge to continue thawing until ready to cook.
that's definitely the way to do it. It really surprises me that some restaurants aren't better about it. And here at work? egads! once in a while I'll have the fried fish but all of their other fish is .. odd. fishy and overcooked.
So for that reason I'd never get the fish unless the person serving it was known to be a good fish chef.
I'm from MA though and we're picky about our fish.
I also won't eat fish from lake erie. but chilean sea bass? num.
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Both spikywheel and LLT are using good quality fish that they are buying frozen.
In MA and other states where there is a huge fishing industry I can believe that you can find fish that never got frozen, but everywhere else? It's been frozen regardless of what it looks like when you buy it.
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in MA some fish is frozen and some is only partially (I dated a fisherman once and the fish always goes on ice after it's caught).. it seems to have more to do with if it stays frozen or if it's thawed and re-frozen or simply thawed and left to wait.
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I'm convinced that a lot of the problem that people have with fish is that it's been poorly treated and developed a "fishy" taste.
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I dont' like slimy fish either.
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