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Strategies & Market Trends : The Epic American Credit and Bond Bubble Laboratory
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To: shades who wrote (56283)3/20/2006 4:18:47 PM
From: mishedlo  Read Replies (4) of 110194
 
Mish likes Red Lobster but seems to be upset about red lobster frozen shrimp like I am.

I will not even buy "fresh fish" at Jewell or Dominicks any more.
The last two times I bought halibut it had an ammonia taste. Clearly it was spoiled but I could not smell it only taste it when I cooked it.

One time I bought crab legs and did not even bother to cook them they reeked so bad. For the most part all they do is take frozen fish out of the freezer and thaw it out and it sits in that case for god knows how long (and probably half the time does not even have ice on it).

I do buy the bags of frozen shrimp but only if they have a clear window and I can see what they look like. Typically every package shows some sign of freezer burn. If it is SLIGHT on just the edges and not on the bulk of the package I will buy it and that is the best one can do actually.

Fresh fish?
Not again, at least not at a grocery store.
I used to be able to buy frozen halibut steaks for a reasonable price. Not any more. They are all small and bony. What have they done, caught every damn halibut in the ocean and all that is left are these tiny halibuts at $12/lb or whatever?

Patron hates them because he is a genuine connoisseur, but I like the packages of farm raised salmon, individually vacuum sealed and flash frozen. Thay can stay in the freezer for a long time and no chance of freezer burn.

Mish
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