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.
Interesting. I've always found the fish in the Bay Area in CA to be very disappointing. Even the supposedly good stores (such as Whole Foods and its competitors) and the roadside fresh fish markets in fishing ports seem to sell fish that has seen better days. It's really not that hard - catch it and get it on sale later the same day or, in extremis, the following day.
I therefore avoid fish in the USA altogether now.