From what I read, it's all frozen fish anyways if you live well inland. Considering that it's much better to eat fish as soon as you thaw it, what's the point of thawing the fish on ice, exposing it to air/spoilage?
I feel like I read somewhere that there is a reason beyond convenience (fish is pre-thawed for quick consumption) and marketing (fish looks "fresh")? Something about freezer space or inventory?
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