Originally Posted by
MSYtoJFKagain
Almost all fish for any market has been frozen at one point or another. Everything in the case at a supermarket has been frozen and is thawed for display. The price difference should be zero. Angers me to no end when they have the same exact product in frozen form for 10-20% cheaper, they're just ripping the customer off. I also think the argument for fresh never frozen fish being superior is moot these days with the level of at-sea freezer technology. If it's good enough for the bluefin market, it's good enough for every market.
this is the post that I use as my seafood “bible” or mantra. I remain convinced that fresh wild seafood still has to be frozen and then thawed. I would appreciate if someone can refute this post and explain why it should be refuted, because I otherwise firmly now believe that Costco’s fresh New Zealand Ling fish has to have been frozen.
