Written by Slow Food International
The fresher the fish, the better, for taste and health.
Unfortunately, labels are not particularly helpful. For example, in the European Union it is not currently required to indicate the catch date, though the possibility of making it obligatory is being discussed by the European Commission. For now, how could the European consumer know that the fillet of Nile perch sold as fresh was actually caught in Central Africa 12-16 days earlier? How many people are aware that many fish species from Asia are sold in Europe and North America as fresh, even though they may have been frozen and defrosted more than once?
