Balifrog
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. A long time ago, chocolate and sugar were only for the king and noblemen, but not anymore today as now 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 Nortsea, 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."[/QUOTE]Agreed with the frozen vs fresh thing.As a kid we never ate seafood, except for a bit of fish on rare occasions.Reason was money.Later on I mainly lived near the sea. Brest, Lorient (in Brittany) and 2 years in Tahiti.I settled down on the Bassins d'Arcachon later on.In all those.places one could easily buy fresh fish / seafood directly at the small fisherman's boats when they arrived in port.Lived in Pusan (South Korea), HCMC, and HKG again places were fresh fish is easily available.Price wise, a platter like on the picture, for 2 persons in 2005 on the Bassin d'Arcahon would be 50 to 60 Euro, add to that an apperitif, a starter, a bottle of Muscadet or Entre Deux Mer a dessert, and you'r at 120 euro easily.Nowadays sure much more.But most of the time.we just bought all the ingredients at the port or market and prepared it at home.The place I last lived in France, and the fishing port.If it was summer all year round and prices halfed (or my pension doubled), it beats Bali easily.[ATTACH type="full"]3765[/ATTACH][ATTACH type="full"]3767[/ATTACH][ATTACH type="full"]3766[/ATTACH]
Markit
If it was summer all year round and prices halfed (or my pension doubled), it beats Bali easily.[/QUOTE]I can easily survive on the grub here but winter is the real deal-breaker for me. Never again! Brrrrr.
Balifrog
I can easily survive on the grub here but winter is the real deal-breaker for me. Never again! Brrrrr.[/QUOTE]I want a bit better than "surviving" for my last years.And as a French food is VERY important to me. I mean, REAL food ....But agree with you on the weather thing ! France still has a bit of a colonial Empire, but all of them very expensive and rather racist....so those were at the bottom of the list.
harryopal1
"....... 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."[/QUOTE]Deviously and unfortunately that seems no longer to be the case with Norwegian salmon which is now farmed salmon and is said to be the most toxic food in the market. Farmed fish are fed with pellets and additives that has been shown to be carcinogenic. A Canadian TV program focusing on food production and false claims in food marketing exposed the ugly realities of farmed salmon being flogged as fresh north Atlantic salmon.
harryopal1
Forget to mention that food colouring is added to give the salmon a nice pink, fresh appearance to disguise the flaccid, pale look of the processed slices.
Shadrach
I 've been watching the sushi chef Hiro and he uses Bakkafrost Salmon. It looks good but I looked it up and it is farmed also, but near the Farroe islands. I wonder if it has all the things added as you said? I catch them wild in the Pacific straight from the sea.
harryopal1
Just came across this story in today's Guardian website, "'Monstrous' sea lice and jellyfish invasions blighting Scottish salmon farms." With ever increasing populations driving more and more mass food production it seems a concomitant is less fresh and healthy foods to more processed food with additives if not downright health risks. Here's a link to the story to which I refer.[URL]https://www.theguardian.com/environment/2023/sep/16/sea-lice-jellyfish-farmed-scottish-salmon-supermarkets[/URL]
pantaiema
Deviously and unfortunately that seems no longer to be the case with Norwegian salmon which is now farmed salmon and is said to be the most toxic food in the market. Farmed fish are fed with pellets and additives that has been shown to be carcinogenic. A Canadian TV program focusing on food production and false claims in food marketing exposed the ugly realities of farmed salmon being flogged as fresh north Atlantic salmon.[/QUOTE]Yes, I have watched similar documentaries about this. What they did is actually a crime. Farm Raised Norwegian salmon is labelled as Wild Caught North Atlantic salmon ended up in the supermarket seafood counter, fishmonger. People who bought it think they have got a bargain. It is the same with Tasmanian Salmons. These are just examples of the documentaries.[MEDIA=youtube]RYYf8cLUV5E:383[/MEDIA][MEDIA=youtube]CsO8NO-hUKo[/MEDIA]If it is a farmed salmon, they are treated the same anywhere in the world. They are exposed to pesticide anti biotic. Fresh North Atlantic salmon is literally the same as Scottish Salmon. The difference is just that you might get more toxins with red colour injection to have similar colour to Wild Caught Salmon North Atlantic. You pay more for more toxicity in your food.
Markit
Hurrah, at least this one admits to being a bot.
