Q: I have been told by my mother and others that under no circumstances should seafood be stored directly on ice, but rather that there should always be a barrier (i.e. fish in plastic bags nestled on ice; fish on metal tray on ice), since direct contact with ice/water will degrade the texture of the seafood.
Yet I often encounter seafood placed directly on ice in markets or at the fishmonger. Can you clear this up for me?
Sent by Catherine