Some seafood restaurants don't serve fresh fish. They take a product that's already been frozen and processed, and then they serve it to you and charge you an exorbitant amount. You deserve to see food that's fresh and delicious! But you can avoid these places. We spoke to Jonathan Gill (!!), executive chef at Portland, Oregon's RingSide Fish House, to find out what the red flags are in a seafood restaurant.
有些海鲜店不提供新鲜的鱼。他们的往往都是那冷冻处理过的鱼作为食品原料，将做好的鱼提供给顾客，然后收取价格不菲的餐费。作为顾客，你有权知道自己购买的原料鱼应该是新鲜美味的。但是你不会被允许进入（他们加工食品）的场所。让我们请到Joantha Gill，俄勒冈的Ringside Fish House 的主厨，该餐厅位于波特兰来帮助我们，如果在海鲜店发现下列情形之一，那么就需要引起警觉。
Editor's Note: These are rules for a seafood restaurant, not one that serves sushi. Sushi is required to be flash-frozen. Gill is referring to fresh fish being cooked in a seafood restaurant.
"If I went to a seafood restaurant and all the fish was fried, then you know it probably came in frozen, and it might even come in like that. Or if they just serve grilled salmon or mahi-mahi, and everything else is breaded and fried, then they're not serving up fresh fish."
2. The restaurant admits it doesn't get in fresh fish every day
餐馆承认不会每天进活鱼
"A good, busy restaurant is going to have fish come in every day, and it's not going to be frozen. There's no need for it, and most restaurants that specialize in seafood should be flexible enough to serve alternatives if a certain fish becomes unavailable. You're going to want to eat fish fresh, not frozen. If it's frozen, it's either out of season, shipped in from far away, or it's a processing-plant product."[/en]
3. The menu lists the cost of the fish as "Market Price"
菜单上标出“市场价格”
"You'll usually see 'Market Price' on menus in chain restaurants, or places that do a lot of touristy business. The seafood market doesn't go up and down in wild swings. They should know what the price is, and they should be able to put it on the menu. Usually restaurants put 'Market Price' on the menu because they want to give the illusion the fish is fresh. As if they're picking it up at the market every day, which is probably not the case. They're not going up to a boat in the docks, handing over cash, and asking the fisherman, 'What's it cost today?'"Of course, the exception is if you see 'Market Price' on one of those little shacks on the pier!"
4. If the fish on the menu isn't caught sustainably
菜单上面的鱼不是符合“可持续性海鲜项目”
"Seafood Watch is a great resource, and a great app. Users can recommend restaurants that have a sustainable seafood program. And restaurants can petition to get on the app by sending them menus. Granted, it's not always the most definitive list. I've worked at restaurants that have been on and not on the list, and both places sourced as sustainably as possible."
"If the menu says it's salmon, but doesn't tell you if it's wild or farmed, that's a red flag. Nobody wants to put farmed seafood on the menu, and they certainly won't highlight it. If it's wild, they're going to tell you."
"I like to see restaurants serve fish skin-on -- you can look at it and tell what it is (and what it isn't!) when you're eating it. When you're getting a pan-roasted piece of fish, you want to see the skin on. There are some exceptions with fish where you don't eat the skin, like certain flatfish. But if someone tries to sell you striped bass or black bass and it comes out and has no skin, that's a red flag."Any restaurant bringing in beautiful, fresh, whole fish (or even a filleted fish the restaurant's fishmonger takes care of) would want the skin on. Otherwise it's coming in processed. As chefs, we'd rather get in whole fish to have better control over its shelf life. If it comes in filleted, well, when was it filleted? How was it treated? You can check whole fish before you accept the delivery of it, and its shelf life will be a lot longer."
