Does anyone else have an "ick factor" with the seafood dept in grocery stores?
After having had some less than fresh purchases I have always been leery of buying seafood in any of the grocery stores and pretty much stick to the frozen stuff. Bagged raw shrimp mostly. I never buy the shrimp cooked and the fish just never appeals to me.I was in Hannaford on John Devine a couple of days ago and ( without confidence) bought some mahogony clams. As I was waiting at the check out I noticed a god awful smell. The woman in front of me was looking around too when I figured out it was the clams!
Is it just me or do other find the quality poor?
There are plenty of fish markets near my house, so I almost always get my seafood there. It's an extra trip, but it's peace of mind. I figure that if my local supermarket (Shaw's) cant make sure I don't buy rotten onions three times in a month and a half, can't make sure the Gogurt I buy for my kids is not expired, and can't make sure the deli guy doesn't give me the nasty, gel-fat stump of turkey breast because he doesn't feel like busting out another one, then I'm sure as hell not going to trust how they handle their fish.
I find the same thing and it is not market name specific. It has occurred in Hannaford and Price Chopper though the more local Price Chopper (Hudson NY) takes better care of the department and when we need whole or more ofter fileted fish that is where we go and there has been no bad aromas from that source. My wife is a fussy fussy shopper and insists on getting a "sniff" before she will ok the purchase and sometimes very good "looking" product is not up to her freshness standards.
We have been satisfied with our fish from Hannaford and Shaws. It seems to be fresher than Market Basket/Demoulas. We prefer fresh over previously frozen and think their dry scallops are excellent.
I always ask to smell the seafood prior to purchasing. BY now, they now me and have bagged the "Why ? Our fish is fresh" lne after the third or fourth time I passed a piece of Marlin back across the counter. We do not have many fresh catch markets in land locked Vermont so my advice is to buy frozen unless you are lucky enough to have a supermarket with a few honest and knowledgeable employees.
I seem to remember a recent posting on one of the N.E. or N.Y. boards that stated mahogany clams have an aroma unto themselves i.e. quite different from the soft shells most New Englanders are familiar with. Can anyone confirm or deny this please?