Olde Hornet
Well-Known Member
If you love or buy fish, please read the entire article - it contains some good information
https://www.washingtonpost.com/news...what-you-need-to-know/?utm_term=.ecadf119bf6b
Standing in your grocery store seafood department, you see a counter with fillets of salmon, cod and tuna bedded on ice. Their tenderness beckons. Somewhere nearby, packages of those same fish and more, each fillet vacuum-sealed, wait behind a freezer glass door. They look . . . well, you can’t quite tell, but the labels indicate where the stuff comes from and its sustainability. Which ones will go in your basket?
In many cases, the frozen fish is less expensive and ought to be a slam-dunk. Yet “fresh is best” has been hammered home as a selling point for so many Americans fortunate enough to have the choice that they will opt for what’s on display.
[This quick fish stew is light and easy — and only the flavor lingers]
Why go frozen? “It is a major win for sustainability,” says Barton Seaver, the Maine-based chef and seafood educator who once called Washington home. “It decreases waste and takes advantage of seasonal bounty to spread its availability throughout the year.
“From the introduction of micro-misting to more powerful and rapid deep-freeze technologies at lower temperatures, the process has really turned frozen product . . . into a means to capture pristine quality,” he says.
https://www.washingtonpost.com/news...what-you-need-to-know/?utm_term=.ecadf119bf6b
Standing in your grocery store seafood department, you see a counter with fillets of salmon, cod and tuna bedded on ice. Their tenderness beckons. Somewhere nearby, packages of those same fish and more, each fillet vacuum-sealed, wait behind a freezer glass door. They look . . . well, you can’t quite tell, but the labels indicate where the stuff comes from and its sustainability. Which ones will go in your basket?
In many cases, the frozen fish is less expensive and ought to be a slam-dunk. Yet “fresh is best” has been hammered home as a selling point for so many Americans fortunate enough to have the choice that they will opt for what’s on display.
[This quick fish stew is light and easy — and only the flavor lingers]
Why go frozen? “It is a major win for sustainability,” says Barton Seaver, the Maine-based chef and seafood educator who once called Washington home. “It decreases waste and takes advantage of seasonal bounty to spread its availability throughout the year.
“From the introduction of micro-misting to more powerful and rapid deep-freeze technologies at lower temperatures, the process has really turned frozen product . . . into a means to capture pristine quality,” he says.