Quote:
Originally Posted by Scroopy Noopers
They freeze almost all of it right when it comes out of the ocean.
Also the “actual fresh” thing is noticeable to nobody… you’re being a snob on an unsnobby thing. It’s silly.
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I believe they did a study in Denmark that measured the quality of fresh vs frozen, and fresh only surpassed frozen if it was caught that day. As soon as the next day after catch, frozen surpassed fresh in quality.
Any “fresh” seafood in Alberta would be of inferior quality to frozen. It’s why even coastal areas with abundant access to seafood freeze the fish and why basically every chef who understands fish prefers frozen.