Supermarket employee here. We have a “fresh” fish counter selling stuff like whole mackerels and raw salmon fillets and the like.
Each and every one of these has been frozen at least once - this is a mandatory health hazard prevention thing (to kill off parasites etc) and also basically the only food-safe way to transport them in great quantities over long distances without them going bad. They get delivered frozen solid, get thawed behind the scenes and then put on display / on ice for customers to buy. And then they’re lying there all day long until someone happens to buy some … people still treat the pre-packaged fish from the frozen foods aisle as a second choice, even tho those have NOT been lying around half-thawed in the open air for 10 hours straight.
Long story short, “fresh” fish from the counter is less fresh than the frozen stuff, despite customers commonly believing it to be the other way around.
Oh you’d be surprised … by the way, the same goes for literally everything at the bakery counter. Heard a customer complain once that she won’t ever buy pretzels in the store again because they weren’t actually freshly made, the employees just tossed prepackaged frozen pretzels ino the oven yadda yadda … uhhhm lady, do you really think they’re kneading dough behind the scenes?! Never wondered why your croissants, bread rolls and the like always have the same shape, size and weight? It’s almost as if they were made in a factory or something …
…yet these, too, are treated like first choice over the frozen bread rolls you can bake at home, because “a real baker made them” …
The bakery part hits me especially hard, I’m living in germany, where many people are proud of the bread culture, and you basically need to look for artisan bakeries to get stuff they actually made themselves instead of having frozen stuff delivered and just baked in the store. The saddest part is most people don’t realize, while still writing comments online about how “american bread is just sugar”
If you’re ever in San Francico there’s this hole in the wall Bob’s Donuts on Polk Street, go there after 8pm and order whatever was just made. Eat a five-minute-old donut.
Bob’s supplies most of the cafés and donut shops in San Francisco, and tapping the source is a fast way to becoming a donut snob and addict.
Supermarket employee here. We have a “fresh” fish counter selling stuff like whole mackerels and raw salmon fillets and the like.
Each and every one of these has been frozen at least once - this is a mandatory health hazard prevention thing (to kill off parasites etc) and also basically the only food-safe way to transport them in great quantities over long distances without them going bad. They get delivered frozen solid, get thawed behind the scenes and then put on display / on ice for customers to buy. And then they’re lying there all day long until someone happens to buy some … people still treat the pre-packaged fish from the frozen foods aisle as a second choice, even tho those have NOT been lying around half-thawed in the open air for 10 hours straight.
Long story short, “fresh” fish from the counter is less fresh than the frozen stuff, despite customers commonly believing it to be the other way around.
Hold up, you mean that market in the middle of nowhere (like Kansas) with “fresh caught” fish was not caught by my local fisherman.
Shocked, I tell you 😂
Oh you’d be surprised … by the way, the same goes for literally everything at the bakery counter. Heard a customer complain once that she won’t ever buy pretzels in the store again because they weren’t actually freshly made, the employees just tossed prepackaged frozen pretzels ino the oven yadda yadda … uhhhm lady, do you really think they’re kneading dough behind the scenes?! Never wondered why your croissants, bread rolls and the like always have the same shape, size and weight? It’s almost as if they were made in a factory or something …
…yet these, too, are treated like first choice over the frozen bread rolls you can bake at home, because “a real baker made them” …
The bakery part hits me especially hard, I’m living in germany, where many people are proud of the bread culture, and you basically need to look for artisan bakeries to get stuff they actually made themselves instead of having frozen stuff delivered and just baked in the store. The saddest part is most people don’t realize, while still writing comments online about how “american bread is just sugar”
If you’re ever in San Francico there’s this hole in the wall Bob’s Donuts on Polk Street, go there after 8pm and order whatever was just made. Eat a five-minute-old donut.
Bob’s supplies most of the cafés and donut shops in San Francisco, and tapping the source is a fast way to becoming a donut snob and addict.