Balifrog wrote
That's how a proper seafood platter is supposed to look like.
All from the North Atlantic, cold water.
Seafood from warm waters is tasteless, hence they add plenty spices...
I agree to some extent that fresh seafood from the North Sea, Atlantic (if it has not been deep frozen) tastes better than that from a tropical country. But it also costs you a fortune. How much do you pay for caviar? Compare it with flying fish eggs. Is the taste worth the difference? The price difference might be irrelevant for a few people, but not for the ordinary Joe.
Typically, if it is rare and expensive, it will taste better based on human taste. The reason for that is simple because you do not eat it quite often. When you eat it, you treat it like a luxurious gourmet food. You will want to taste every bite you make. A long time ago, chocolate and sugar were only for the king and noblemen, but not anymore nowadays it is affordable for everyone. Similarly, with various types of bottles of Champagne, handbags, watches.
But even from the North Sea or the Atlantic Ocean, if it is already deep-frozen, it is also tasteless. Buy the deep-frozen fish, lobster, prawn, mussels, octopus, calamari from the frozen outlets in the supermarket and compare it with freshly caught seafood from the fish market in Jimbaran Bay.
Typically, if it is fresh seafood that has not been frozen, it tastes miles better than the deeply frozen seafood, even it is from North sea, atlantic. At least based on my personal experience. I have tried both numerous times - cold and warm water seafood - in different countries I could compare it.
Also it is good to look at whether it is coming from the shallow sea or deep sea. The seafood coming from the shallow sea (area dependent) could have been contaminated by toxic waste. The seafood coming from northsea, Atlantic is less likely to be contaminated to a degree that you encounter on seafood coming from a shallow sea.
