You paid $12.99/lb for this exact same fish that is $5.99? I know that some fancy butcher and fishmongers charge a bit more but that sounds ridiculous if it was the same item and it was at a grocery store.
Does it say previously frozen? Where are you getting that from? If it was previously frozen you can still freeze it but just know that it loses a bit of quality each time it gets frozen and thawed. It is safe but just not recommended because of texture etc.

I was paying the $12.99/lb range at a supermarket up until October or whenever it was that I returned to Costco and learned about deep sea freezing of fish in this thread :-)
I discovered this fish at Costco today at $5.99/lb.
while I was buying it for $12.99/lb, I was definitely only shopping at that supermarket and Safeway for meat and produce. At the time, I was unaware of paying a lower price elsewhere. I learn much :-)

thank you! I will freeze it later as I�m out on a walk!

Wow--for the exact same fish to be that different of a price is shocking to me. I think I would ask at the supermarket the next time I am there. And none of this has anything to do with frozen or fresh....grocery stores and Costco both carry frozen and fresh.

I believe the supermarket used the �local� word and I forgot to mention it; my overall preference is wild and not farmed.
although Costco uses �fresh� word, I read enough in this thread to believe that all fish is frozen on the boat before it ends up in the supermarket or Costco. Just with JIT logistics it still makes sense that the fish arrives frozen at the retailer.
The supermarket sometimes has cod fish on sale at $8.99/lb; even at $12.99/lb, I was usually buying maximum 1 pound of fish. At Costco of course it�s minimum 2-1/2 pound purchase.

anyway I�ve frozen 2/3-ish of the package - big yay for the advice.

No. Frozen fish is flash frozen on the boat. If it is thawed and sold unfrozen it is labeled previously frozen. If it just says fresh it does not arrive at the retailer frozen.
Local means something because it usually gets to the store faster.
I still think it is fishy that a grocery store is selling rockfish for $12.99 and costco has it for $5.99.

Shrimp. It really is the fruit of the sea. Everything Bubba said about it in Forrest Gump is true.

fried shrimp, boiled shrimp, sauteed shrimp,.shrimp etouffe, grilled shrimp, shrimp soup, baked shrimp, shrimp toast.............

Costco�s product says Fresh but I struggle to see how Costco can get that much fresh fish.
anyway I�m sorry for creating the idea that Costco and the supermarket are selling the exact same product :-) at Costco it�s called Rockfish filets. The supermarket used different terms, like Ling Cod or other words. They might resemble each other to my amateur eye and I believe they�re both different. Since I�m just using them for cooking, they probably taste the same because it�s just olive oil and saut�ing and white cooking wine, then consumed with other toppings. It�s not like they�re being consumed on their own :-)

I see that here sometimes, especially with more expensive fish such as halibut. At the "regular" grocery store, it will be $25/lb. Too rich for my blood. But if I go to the Eastern European grocery, which is much higher quality overall, it will be $16. I think maybe the difference is that at the European store, they get whole fish and butcher them there (or you can buy the whole fish). So maybe the wholesale cost is lower? That's all I can figure. It doesn't make sense to me either. Or maybe they're selling fake/substitute fish -- but I doubt that would pass the careful scrutiny of the Romanian & Russian grandmothers that shop there.

If you want rockfish and lingcod you could always just fish them yourself. It's a fun hobby and has delicious rewards.

Costco fresh wild fish today. Some signs say previously frozen. Is the New Zealand ling really not previously frozen? I feel very skeptical and really just prefer that the �wild� is honest.

ASK the Costco guys. I don't know why you are so suspicious that they aren't labelling properly and more importantly I don't know why it matters so much to you.
My Costco has been out of Dover Sole for weeks for some reason...I see that yours has it.

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.

Once again I ask....what difference does it make? And I also recommend talking to your fish monger or Costco if it is that important to you. Deep chilling is not the same as frozen.

I've touched on this topic previously here, but I want to make a specific post about it now.

1. cold water v warm water; I prefer the former, whether or not the coldness is due to latitude or depth

2. sea water v. river/lake water; I prefer the former, and especially detest tilapia, catfish, and river crab (I think this includes those "hairy" crabs that are popular in SH)

The reason I'm posting now is because I experienced "Artic Char" for the first time last night, and it was simply disgusting, thereby challenging point 1 above.

Switching topics, my opinion on preparation is as follows:

1. white wine, olive oil, lemon
-if you are planning on going to Thailand, bring your own wine and olive oil because most of the beach guys and restaurants either don't have these products, or the quality sucks

2. I have I slight preference for baking to pan frying
-if you bake, consider wrapping the fish in aluminum foil along with the wine, olive oil, and lemons

3. Sashimi Salad
-I assume most of us have been to one of Nobu's restaurants; I met him for the first time before he was famous at the original Beverly Hills location, which was actually BH in name only (Wilshire and La Cienga iirc)
-I was cool paying $10 per portion in 1992, but I can't justify $500 lunches these days
-I brought my former (Japanese) GF to Nobu Las Vegas for her birthday, and we dropped a solid $1200 on dinner
-when we returned to Portland (OR), my gf actually managed to produce an even better product on her own
*buy good fish; you don't need a large quantity
*marinate it in high quality vinegar
*wrap it in bamboo, then let it sit in the fridge overnight (the vinegar effectively "cooks" it
*add veggies of your choice in order to make it a a "salad"
*we found Dover Sole was the best fish choice, but salmon, cod, and halibut were also okay
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