for a week or more. The distantly related
“Greenland halibut” is softer and fattier, and
the small “California halibut” is actually a
flounder.
From the Waters
to the Kitchen
The quality of the fish we cook is largely
determined by how it is harvested and handled
by fishermen, wholesalers, and retail markets.
The Harvest
As we’ve seen, fish and shellfish are a more
delicate and sensitive material than meat.
They’re the animal equivalent of ripe fruit,
and ideally they would be handled with
corresponding care. The reality is otherwise.
In a slaughterhouse it’s possible to kill each
animal in a controlled way, minimize the
physical stress and fear that adversely affect