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I've had fresh tiger prawns while in Mazatlan (at least that's how they were billed to me) and it was decidedly better than the frozen stuff you correctly presume I've had (like almost everyone) most of my life. Of course you are correct in stating that it's all in the presentation. I'm more making a statement about the fact that when you're at a party everyone swarms the bowl of frozen, crappy cocktail shrimp while I'm quietly hoarding the lonely St. Andre and piling it on my cracker. Lobster can be quite good it's just never that good. It's been marketed to us as the end all of food. Much like Dom Perignon when it comes to champagne. -Strike that, DP can be damn good depending on vintage.
As for Salmon (and most other fish), how tasty it is depends on it's marbling (much like meat). The colder the water, the higher the fat content. If that fat content is well distributed, then chances are you've got one tasty fish. I worked with a restaurant that used to serve wild caught Scottish Salmon and it was pretty darned good. They also served fresh mahi-mahi that they had flown to them from Hawaii. Also damned good, especially considering this was the midwest. I'll be on the look out for some slipper lobsters!