Originally Posted by
Eastbay1K
High quality local fish is $$$. Most restaurant, most of the time, in most of the USA, are using frozen, and frequently, farmed, fish. I'd rather have good frozen than rotting "fresh." The economics of small (not fancy) places using anything but industrial fish just doesn't pan (so to speak) out.
Perhaps I am spoiled, but one of the few benefits of being a Cape Cod native is that we can get amazing fish anytime we want.
Florida isn't quite as good, but I'm definitely cool with the Mahi as long as it well prepared.