Trust the frozen fisherman...
The problem, as I saw it, was these only made appearances when company was over or my dad had a craving. What took up most of that valuable freezer real estate? Packets of greens and other vaguely identifiable foods from the Asian market that my mom pulled out and cooked on a regular basis. And fish: big fish and little fish, usually whole.
To be clear, there is nothing wrong with fresh fish, either. If you have access to good quality, never-been-frozen fish, you're lucky. These days, technology is such that fish are either frozen right at sea or immediately upon landing at port, said David Pilat, global seafood buyer for Whole Foods Market.
Time-sensitive fresh fish must be shipped by air; frozen fish can travel by boat, rail or truck, requiring less energy to get to market. And what consumers might not realize is that the availability of frozen fish, particularly farm-raised varieties, helps with the management of wild fisheries.
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