Sir_Loin_of_Beef
Chef Extraordinaire
I am lucky enough to be able to buy all my fish FOB, from local fishermen. The only way they get frozen is if I freeze them, which I very seldom do because the fish market is only about 4 blocks from my house, so I buy just enough for the dish I am making at the time. Of course, if they have a really good price on something I will stock up and freeze it, but I still know exactly what it looked like, what it smelled like, and how old it was before it was frozen. The only drawback is they fish early in the morning so the market only sells fish from around 11:15 am until 7:45 pm.
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