meat quality, and process the carcass
immediately, before it begins to deteriorate.
The fisherman has no such mastery over the
circumstances of the catch, though the fish
farmer has some.
Harvest from the Ocean There are several
common ways of harvesting fish from the
wild, none of them ideal. In the most
controlled and least efficient method, a few
fisherman catch a few fish, ice them
immediately, and deliver them to shore within
hours. This method can produce very fresh
and high-quality fish — if they are caught
quickly with minimal struggle, expertly killed
and cleaned, quickly and thoroughly iced, and
promptly delivered to market. But if the fish
are exhausted, processing is less than ideal, or
cold storage is interrupted, quality will suffer.
Far more common are fish caught and
processed by the thousands and delivered to
port every few days or weeks. Their quality