Anyone experience this? Eat seafood on a flight and later on find out it is not totally fresh?

I saw a movie about that one time.

Yes, Ever since then I've NEVER ordered fish in an Airplane!

That is in the back of my mind when I do order fish. But sometimes you have no choice. Fish tends to hold up pretty good in the ovens. I have had some pretty good prawns, sea bass, halibut, and salmon on an airplane.

I have had very few good steaks-usually tastes like pot roast by the time you get it.

Now veal chops hold well but lamb and duck not to good. If a veal chop is ever on the menu, snap it up. It is the best meal in that CO serves in their BF product.

You can't tell once you bite into it?

I suspect you confusing what may be and often are two separate problems....

"Bad" seafood, even fresh versions thereof, may make you sick, although the degree of resistance to those sorts of food poisonings vary greatly, all the way from never noticing through the Green Apple Scours to "On his death's bead." A variety of toxins contribute and cause a variety of reactions, mostly pretty horrible when occurring in your or an adjoining seat. Nobody seems able to identify a "bad" oyster until some time after dining upon the treacherous little devil, just as you don't know you've tasted the fugu's liver until your breathing stops....

"Unfresh" seafood often carries and odor or "off" flavor which makes it anywhere from "noticeable" to "barely edible" to "unpalatable" to "absolutely inedible". Over on the right hand side of that ledger, the smell or taste are likely to cause folks to avoid the seafood. When the tuna has an ammoniac smell equivalent to the pissoir outside the Diabetic Wing of your outpatient clinic, don't eat the tuna. Especially when from relatively warm Gulf waters, oysters really do taste better in cool weather/"R" months excluding September & October.

As a matter of prevention, the mussels from the Bay of Naples, the anchorages at Taranto and Palermo's Outer Harbor may be beautiful and have grand flavor, yet the sewage treatment practices of those regions used to preclude dining upon them (and may still). I'm not sure that I'm ready for a flavorful stew whipped up from barnacles harvested at low tide from the gondola mooring posts of the Grand Canal, either.

Some fish fresh smell fishier than some fish long out of water. Fish frozen twice often may be identified by "mushiness". Many Chinese chefs from a variety of culinary regions claim that no fish should be eaten unless it eyes are clear and firm to the touch. That's a tough challenge with filets.

I've had a couple of decent pieces of baked fish on rare occasions. Though it is always a gamble. I'd say I've had more good experiences than bad when it comes to seafood on flights. If they ever offered Sushi on a flight I would definitely have to pass - though it would probably never happen on the airlines I fly. I usually stick with the beef and chicken dishes. If possible I always watch when they bring it out to the other pax to see what the dishes look like. Even if I have already made my request, I don't have a problem changing it if the food the guy a few rows in front of me just received looks better.