I know that fresh fish tastes better than frozen or canned fish, that's automatic. Fresh fruits taste better than canned fruit or frozen fruits as well. So when it comes to fresh fish, what do you look for? When buying fish look into its eyes, if it's cloudy or merky the fish may be old, and also if it is slimy that is a good indicator that the fish is not so fresh.
Whenever fishermen have any kind of fresh catch, the fish is iced down immediately to preserve the texture of the meat, the clarity will deminish if it is warm, the cold of ice keeps the meat fresh and sweet. Markets open early in the morning, fresh catch are auctioned off, the bidders that win take their prize and try to make a handsome profit. Most restaurants on Maui sell frozen Mahi and frozen Ono, no joke, no lies, this is real. Most chefs are well trained to take that frozen Mahi from the South Pacific and turn it into a nice meal, and yes, that chalk board advertising Fresh Mahi is probably fiction to the max.
But some restaurants won't sell anything but fresh catch, if they don't have a particular species to sell fresh, then it's off of the boards. Some chefs have reputations that they don't want corrupted, I mean you cannot fool real fish afficionados. Like D.K. Kodama once told me, "You can't fool real sushi eaters, you try they'll kill you."
How can you be sure that the fine restaurant you'll take your wife to isn't selling frozen fish? The best thing to do is talk to people first, talk to foodies, they'll tell you right away that Joe's is selling frozen GMO fish. I mean, foodies take care of foodies, you want good quality fish that is Hawaiian fresh, do some research, because I'm telling you, even some excellent restaurants will try and slide you frozen fish. But if the chef made it into a work of art, what's the big deal?
Whenever fishermen have any kind of fresh catch, the fish is iced down immediately to preserve the texture of the meat, the clarity will deminish if it is warm, the cold of ice keeps the meat fresh and sweet. Markets open early in the morning, fresh catch are auctioned off, the bidders that win take their prize and try to make a handsome profit. Most restaurants on Maui sell frozen Mahi and frozen Ono, no joke, no lies, this is real. Most chefs are well trained to take that frozen Mahi from the South Pacific and turn it into a nice meal, and yes, that chalk board advertising Fresh Mahi is probably fiction to the max.
But some restaurants won't sell anything but fresh catch, if they don't have a particular species to sell fresh, then it's off of the boards. Some chefs have reputations that they don't want corrupted, I mean you cannot fool real fish afficionados. Like D.K. Kodama once told me, "You can't fool real sushi eaters, you try they'll kill you."
How can you be sure that the fine restaurant you'll take your wife to isn't selling frozen fish? The best thing to do is talk to people first, talk to foodies, they'll tell you right away that Joe's is selling frozen GMO fish. I mean, foodies take care of foodies, you want good quality fish that is Hawaiian fresh, do some research, because I'm telling you, even some excellent restaurants will try and slide you frozen fish. But if the chef made it into a work of art, what's the big deal?
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