Pssst...Go to the Grand International Market on Little River Turnpike, across from the shopping center where Tower Records used to be. Frozen blocks of about 1 lb each at IIRC $9.00/lb.
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 love fish - with just a few exceptions. During our Grand European Vacation (World Con in Glasgow, Scotland and a side trip to visit a friend in Finland), I attempted to make it my all fish vacation. Got pretty close too. Discovered I adore herring Finnish style, while picked or creamed herring is just yuck. Poor Tero lost a portion of his dinner that night, although I shared mine too.
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Brain Food! Not fried! And yummy as all get out!
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That does it, hitting Costco this weekend for some Ahi grade Tuna to go on the grill. Coat it with some herbs, and yum.
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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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