"fresh isn't always better."
"Quality is not determined by freshness."
"a lot of fish restaurants dry age fish to create umami."
"If you are in a fine dining establishment you should ask the origin of the fish, or when it arrived, or what is the best way to prepare it."
Never ask whether fish is fresh when ordering; freshness does not always equal quality. Quality can be enhanced through preservation methods such as dry-aging, which builds umami, and through controlled freezing and techniques like ike jime. Some fish varieties, such as tuna, benefit from resting before consumption. Better questions include asking the origin of the fish, when it arrived, or the best way to prepare it. Understanding the origin of seafood indicates ethical sourcing, sustainability, and a direct relationship between restaurant and supplier. Confirmation that fish was previously frozen is not necessarily a red flag.
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