On 1/8/2016 12:10 PM, Gary wrote:

>
> I wouldn't claim that with swordfish from so far away.
> Most swordfishers go out for days and use long-lines.
> As they catch them they cut off heads, gut them then put them
> into the freezer section packed in salt-water ice.
>
> This keeps them all semi frozen and fresh until they get back to the
> docks. From there though...a dock in Costa Rica is still a long way to
> Connecticut. They were frozen but I call that "fresh frozen" and
> there is nothing wrong with that. The expensive tuna is caught and
> treated the same way.

Pretty much like chicken is not considered frozen but can be kept at
something like 28 degrees. It is shipped in wet ice too. Air freight
makes it all possible.
>
>

> Back in the year of 1970-1971, we lived in Newport, RI. My mother then
> went on some diet and ended up eating fresh swordfish (bought at the
> marina) 3-4 times a week. She did this for the entire year. After all
> that though, then came the "discovery" of the high mercury content.
> heheh She freaked out.
>

It was a big thing back then. I wonder if it is better with
environmental controls since put in place. The US could not export
dogfish for about 2 years because the PCB level was higher than what is
allowed in Europe. We sure dump a lot of crap in the ocean.