Being a chef and living far away from any coast I appreciate the seafood dilemma. I do demonstarations and classes at a local grocery. The Demonstration kitchen is across the aisle from the fish market and I hear customers Insisting on the fish that has never been frozen even though I know that the fish that is frozen upon catching will certainly taste fresher. Any fish we get through regular delivery is at least 3 days old.Any thing fresher requires negotiations with A supplier on a coast, the airlines and trips to the airport at odd hours. Oh you lucky coasties! Other items not near as bad although locally grown produce is pretty slim. On the home cook vs. chef I come down the simple preparation for most people.but wow em with presentation.
