Monday, August 25, 2008

Redefining freshness in seafood

Get ready for frozen seafood. And if you think that's a bad thing, then you don't really know seafood.

The drive for sustainability is getting seafood people to revisit freezing, in order to reduce transport costs. A pound of salmon shipped fresh from Alaska by air has a high carbon footprint, compared to fish frozen at sea and shipped by boat.

What happens when chefs revisit frozen seafood? They're finding out that frozen fish can be as good or better than so-called fresh. For good frozen fish, quick freezing is an important factor that makes a big difference. These days, high quality frozen fish may well be fresher than a so-called fresh fish.

So now we may have to revisit what exactly is a "fresh" fish? It might be frozen.

Oh, and in case you're wondering what's happening with blogfish, I'm on vacation these days and posting less while I ponder life's great mysteries from the safety of wide open spaces here and there in the northwest. Ahh....

1 comment:

motercalo said...

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