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Asking for fresh seafood in Albuquerque is akin to asking for filet mignon in Kodiak, Alaska. Maybe you could consider adhering to the adage, "When in Albuquerque, do what Burqueños do."
I can attest to the delicious, unique taste of the local food. I moved there from the Bay Area and, although I had an occasional hankering for Dungeness crab or cioppino, I adapted to the local lifestyle and easily maintained my much-too-large girth.
I am mainly looking for seafood to fix at home. My hubby lived in Albuquerque many years ago. We love the food there!!
Albuquerque is not near the "sea", it is not near the ocean... The nearest ocean is probably San Diego, California which is more than 700 miles away....
So, oops. Looks like you live in West Virginia. My wife is from West Virginia... The ocean is on the other side of the USA, East Coast is closer to you... Get your fish there...
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.
When it comes to fresh seafood, my weakness is Dungeness crab. While living in the Bay Area years ago, I would purchase it live for our annual Christmas Eve cioppino dinner. These days, I live in the San Diego area and have to buy crab that has been frozen. It tastes just like it tasted in NM.
OTOH, there's a store near me that sells Hatch chiles one day a year in early fall. A truck from Hatch arrives in the dark hours of night. Store employees set up a few chile roasters and stack more than 100 boxes of chiles. Customers begin standing in line at daybreak for their yearly supply of green, NM gold.
The worst-tasting seafood I ever had was in Boston and San Francisco.
Don't forget local fresh-water fish in New Mexico. Trout is my favorite.
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