On Sat 01 Oct 2005 09:01:30a, jmcquown wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Sat 01 Oct 2005 03:56:02a, Bob Terwilliger wrote in
>> rec.food.cooking:
>>
>>> Wayne responded to sf's post:
>>>
>>>>> Nothing mentioned appeals to me. I'm not a fish fan and definately
>>>>> not a trout fan, so pecan crusted trout leaves me absolutely cold.
>>>>> "Latin rice" (whatever that is) and beans with bacon sound totally
>>>>> gross.
>>>>
>>>> I would have to agree, no appeal whatsoever. I'm also not sure why
>>>> anyone would get into such a dither over frozen fish filets.
>>>> Images of Mrs. Paul's!
>>>
>>> No accounting for tastes. :-)
>>>
>>> These fillets actually do look pretty good; that's why I bought them.
>>> And in my earlier Googling, I didn't run across a single negative
>>> comment about the combination of pecans and trout.
>>
>> There's also Trout Amandine. Nuts and fish or meat can marry well.
>> I just have a personal hatred for frozen fish.
>
> Um. So you get fresh fish out there in Arizona? I suppose you mean
> frozen when you buy it? I actually prefer it that way (no, not in a box
on
> a shelf labelled Mrs. Paul's, except for fish sticks sometimes - it's a
> childhood thing). Around here pretty much all the fish is previously
> frozen. At least if they keep it that way (cryo-vac'd) when I stick it
in
> the freezer upon returning from the store I know I'm not re-freezing
> previously frozen fish. I only buy "fresh" from the seafood counter if
I'm
> going to prepare it the same night.
>
> Jill

Depending on where I shop I can get both, and labeled as such: Fresh or
Previoiusly Frozen. Much of the fresh is obviously flown in, but there are
also a significant number of fish farms here in AZ.

--
Wayne Boatwright *¿*
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