This archived Down The Cove article looks at the difference between truly fresh fish and fish sold through long supply chains.
It argues for choosing local fishmongers and coastal suppliers where possible, especially when imported white fish is marketed as fresh after a long journey.
The original article used Vietnamese river cobbler as an example of a supermarket fish that can look convenient but may not match what coastal customers expect from fresh seafood.
The practical message remains the same: ask where fish has come from, how it has been handled, and whether a local seasonal alternative would be better.
