This. All sushi grade fish (in America at least) has been frozen at least once. I've actually heard people say "I don't eat sushi unless I can see the ocean."

Like they somehow believe that the restaurant employees are just walking down to the beach and plucking fish right out of the water.

You can be in the middle of no-where, hundreds of miles from the nearest bit of salt water, and the fish will be exactly as fresh as the sushi you would get on a beachfront restaurant.

Access to fish markets and sell-through rates are more important than proximity to an ocean. But places near oceans tend to place more importance on seafood, so they probably have better markets.

While this may be true, you will still have to pry my ski resort mountain-top lodge sushi from my cold, dead, prefrozen hands.

>But places near oceans tend to place more importance on seafood

Yeah, $10 fish and chips sold for $20 tourist trap restaurant that would be out of business anywhere else maybe.

I grew up near the ocean where fishing was the #2 industry behind tourism (if you ignore all the trades that support the tourism industry). I know how that sausage is made.

I'd rather eat prepared seafood in Des Moines. At least there the relationship between what you pay and what you get will be more consistent.

>Access to fish markets and sell-through rates are more important than proximity to an ocean

Fully agree.

Yeah but interior sushi restaurants aren't picking out the fish themselves like nicer places on the coast, just ordering in bulk through some wholesaler/fishmonger

The fish in the middle of no-where might be just as fresh but also has a pretty ceiling for fish quality