Quote:
Originally Posted by nazz
It's almost all frozen at sea and routed through Japan's packagers anyway. (Yes, they ship U.S. fish to Japan and Japan sends it back. Go figure.) Unless you buy at the dock or a coastal U.S. wholesale fish market, it's the same stuff anywhere in the U.S. In almost all cases. (I'm sure there are exceptions.) Those clams at the wharf restaurant are the same as the ones at the place in Kansas City.
I am from coastal Florida and have had many conversations about this over the years with Pacific Coast fish mongers and restaurant pros. When you ask if the fish is "fresh," they have a good laugh behind your back. If it were fresh, you wouldn't want it.
That said, I would not buy seafood at Smith's and prefer Whole Foods (which has good quality control and makes occasional regional buys such as Copper River salmon) and maybe Sprouts. Talin's counter never looked or smelled that good to me, but they do have some live product.
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I went to HS in NM and love the local food. But I did live in the FL Panhandle for over a decade. My favorite sea food is fresh blackened redfish straight from the Gulf caught that day. Panama City had a restaurant that got fish right off the docks from boats bringing in fresh catches daily. It was great.
But I am glad I left FL before that big hurricane hit last year. I saw the satellite photos of the damage, and those trees looked like twigs strewn all over the roads. The church I had attended lost its roof, and the Mass was held outside. I left before that all happened.
When I go to Albuquerque or Santa Fe, I always go local for classic New Mexican food and get a "quick fix" while there on vacation - lol.
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