1. When fish is frozen at sea, it is often frozen as soon as it's caught and vacuum sealed. In these cases, it may be more fresh than the never frozen fish at the seafood counter which may be several days old after transportation and depending on how quickly they sell.
2. Frozen seafood is generally cheaper, since seasonality and air transportation are not a factor.
Like fresh seafood, it is important to know your distributors, where and how the fish was caught, and how it was processed. You can find this information available in many of the resources I've mentioned in prior posts, or by shopping at places like Whole Foods or a trusted local seafood market. Now for the recipe:
- Rub a piece of salmon with olive oil, rosemary, minced shallot, and lemon zest
- Slow roast in the oven for about 20 minutes or until the fish is just opaque in the center
- Finish with roasted wild mushroom and corn, and fresh lemon squeezed on top
What do you want to read about seafood and or sustainability? Leave your suggestions in the comments section!