Fresh Market Fish

[SeanDirty]

It has come to my recent attention, that we (as in the foodies) in NYC have the luxury of the freshest fish on the market, with high reguards to those funky foodies in Japan, and in Australia.

What i dident know was that, fresh fish is a commodity in other states. Having the luxury of our Fulton fish market, and our purveyors. Really my question is, Is this true? Is fresh fish hard to find in other states (landlocked areas mostly)??

Any chefs out there wanna clear this up for me?

And also would anyone like to buy some fresh fish?

[scubadoo97]

Living in the central west coast of Florida you would think that fresh fish would be abundant but a lot of it goes up your way. We don't have large fish markets with incredibly fresh fish. Most of our fish houses, where fisherman can unload their catch, are leaving the area since the land is much more valuable for condos. We do have access to fresh fish but you have to search it out or catch it yourself.

[jayt90]

It has come to my recent attention, that we (as in the foodies) in NYC have the luxury of  the freshest fish on the market, with high reguards to those funky foodies in Japan, and in Australia. 

What i dident know was that, fresh fish is a commodity in other states.  Having the luxury of our Fulton fish market, and our purveyors.  Really my question is, Is this true?  Is fresh fish hard to find in other states (landlocked areas mostly)??

Any chefs out there wanna clear this up for me?

And also would anyone like to buy some fresh fish?

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This post is NYC-entric.

You can expect very fresh bluefish, striped bass, weakfish, lemon sole, trout and others, but how fresh is fish shipped, or air freighted to New York, such as grouper, snapper, dover sole, cod, salmon, or halibut?

These are also air freighted to major inland and western cities, and can be just as fresh, even in a supermarket if the personnel know the product. And most ocean caught fish are seven to ten days old when sold at retail. You may gain one day by going to Fulton at 4AM.

There are many types of fresh fish avalable in landlocked areas that may not appear regularly in NYC. Pickerel (walleye), bass, salmon-trout, Arctic Char, Greyling, Pacific Halibut, sockeye from interior rivers etc. If they do appear in Fulton, they will be a few days old.

[MarketStEl]

FWIW, we understood what he meant, but I think the word he wanted instead of "commodity"--which is something that is considered a basic item, relatively undifferentiated, widely available and usually bought on price--is "rarity" or "delicacy." "Delicacy" carries with it the connotation of being both edible and highly prized, which "rarity" does not necessarily.

Thus endeth the Usage Lesson for today.

[johnnyd]

Most of our fish houses, where fisherman can unload their catch, are leaving the area since the land is much more valuable for condos.

Portland Maine is a major working fishing town where waterfront condos and seafood buyers and processors co-exist within the same few acres. A decade or so ago, some of the wharves were being considered for development but a concerned constituency managed to attach mixed-use clauses to zoning rules that preserved a degree of "industrial" use on the town waterfront. The thinking was that taking the fishing out of the Old Port would kill off the history and appeal that makes living here so interesting.

Oh, and our seafood still winks at you when you pay for it on the pier.

[Shalmanese]

Oh, and our seafood still winks at you when you pay for it on the pier.

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Any decent chinese restaurant should have fish so fresh it's still wiggling at you when you decide which one you want to eat.

[Jim Charles]

If you want to include shellfish it would be blue claws, clams and of course stripped bass, weakfish and a multitude of other fish. They couldn't be any fresher because we catch our own.

[ghostrider]

I have long been mystified at how easy it is to find good fresh haddock in New England and how difficult it is to find in the NYC/NJ area. I mean, it's not that far. Perhaps it's just a habituated-taste regional preference kind of thing. Or do I mean halibutuated-taste?