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When it comes to seafood, so much of what happens BEFORE it arrives at the store determines the quality of what you end up cooking.
With some fishing boats going out to sea for 10 days, it’s really important that your fish was caught late in the trip. Otherwise, it could be over a week old before the ship even gets back to port.
And was that fish processed at sea for maximum freshness? Or was it just stored on board and then processed back on land? Has it ever been frozen? If so, how quickly and how deeply? All these factors – most of which you just can’t know for sure – determine freshness.
So freshness is often based much more on which store you go into to get your fish (not when the fish come into the store)!
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We buy from top purveyors – like Pagano’s – people who know quality and handle nothing but the best. And sure, once it arrives at our door, we must (and do) ensure that all steps are taken to maintain that freshness. That’s why we display our fish in metal tins set down into the ice – it keeps it colder. By the way, we recommend you do your part by placing the fish in a covered glass dish when you get home and putting it in the bottom of your refrigerator – the coldest spot!
See Andy or any of the folks behind the counter for cooking tips, portion sizes and advice on those species you might not be too familiar with. But whether it’s haddock or halibut, swordfish or salmon, remember there’s fish – and then there’s FISH!
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