The “Snake River Farms” of seafood?

Bummer about the texture, but good to see that they are willing to do the right thing, whether they know you are an “influencer” or not.

Maybe quality would be better when salmon is in season?

getting ready to ask where? Thanks

Have not been to Quality Seafood on Airport in 7 or 8 years. Used to use it and was good till Central Market took the lead for Austin.

^Roger that^ I used to have the luxury of simply walking over the bank a hundred yards from our house and tending a 10-fathom subsistence net when I lived out in Bristol Bay, but those days are gone. At one point, I had a 23 cu ft freezer full of reds and kings, vacuum sealed fillets, if you can believe that. I ended up giving quite a bit away during the winter, though, because the quality would slip. I learned my lesson and later moved to a combination of fillets and freezing in the round, but I digress. The big boys flash freeze their product so it lasts longer, but there is still a degradation over time, obviously.

Good to hear. This actually makes sense. Cod is primarily harvested in the fall and winter. I think it holds up better in the freezer, too, but that's just my opinion. I'm a big fan of cod and actually prefer it to halibut in the form of fish and chips. The added bonus is it's priced quite a bit lower, too, but that's not why it is my favorite. When it comes to grilling, however, sometimes I do crave a good halibut steak--so long as it is fresh.

been doing the fry differently with haddock and cod lately. flour/eggwash/panko just the flat presentation side and fry in 2 tblsp avacado oil/1 tblsp butter. flip when browned and into a 300 degree oven til 140 inside. sorta fried but baked. supermarket nearby has some giant cod loins this week that ive been looking at.

I would SV battered, in oil at 325-350 degrees without a bag.

Unfortunately, I have not done much by way of SV with cod. We typically just deep fry in oil when doing fish and chips. One reason I like cod is it seems to be a bit more oily and thus forgiving (not to mention more flavorful, IMHO). By this I mean that you don't risk drying them out as much when deep frying as, say, you might with halibut--especially if the halibut is not fresh, or very recently frozen. Anyway, this is just my experience/opinion.