In her store they get their fish in the evening, several days a week, so they generally have completely fresh fish for sale. Customers are demanding, especially up here in the North, and prefer to get their fish right off the boat,” she says.
Right off the boatįish merchant Elena Borovleva in northern Tromsdalen agrees with him on one thing − customers prefer newly caught fish. “I would go so far as to say that even rotten fish can be eaten without the consumer getting sick, as long as the fish is given sufficienty heat treatment,” says Østli. “If you cook it thoroughly enough any flora of microbes you have there will be knocked out.” In any case it is hard to estimate a general shelf life for fresh, refrigerated fish. “What’s true is that fish starts to smell bad long before it is actually rotten, so that makes it rather easy to decide for yourself whether you should eat it or not, whatever the date of catch which is disclosed on the label,” he says. Consumers evaluate the quality of poached cod filets.
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