Checked out the new fish supplier at Pike Place Market yesterday

They had live spot prawns for $18 a pound, which is a solid price, but what got me was their ice setup. They use a shallow perforated pan over a deeper one to keep the fish dry and cold, not wet. It's a simple trick that really cuts down on spoilage. Anyone else have a good local fishmonger with smart handling tricks?

2 comments

2 Comments

the_thomas7d ago

That ice pan trick is actually genius, I've never seen that before. Does it make a real difference in how long the fish keeps at home, or is it more for their display case? My usual spot just piles everything on regular ice and it gets soggy fast.

paigep207d agoTop Commenter

That pan also stops the fish from sitting in melted water, which is what really speeds up spoilage. Makes a huge difference for the trip home in a hot car.