Axel (Andrea's Seaside Restaurant & Steakhouse)...do you know where the salmon being prepared at some restaurants in Jamaica originate? How fresh is it? Does it come in frozen or on ice? Do you serve it on your menu? Are you participating in Restaurant Week?

http://jamaica-gleaner.com/gleaner/20121004/cook/cook5.html

next year -we hope-that the Gleaner comes down to TB for the Restaurant week-but if you call ahead we do very nice Special is the Superb Category

hello from the Southcoast,the Salmon comes frozen-mostly from Canada and we are not sure-how long this thing is sitting in a freezer,at the wharf and if the freezing chain is interrupted etc.We do not have Salmon on the menu-only sometimes smoked Salmon-we use better Island smoked Marlin-than we know how fresh this is!because we order it and use it!.
we try to use always fresh Fish,Lobster etc.. but nothing sits longer than a week in the freezer-!if you like to come-pl. call ahead-than we can go and catch the fish of the day!thank you for asking!

Salmon is a wonderful fish but it is not local. Therefore it must be flown in and it must be frozen. There is an ongoing controversy about whether wild or farm raised salmon is healthier, and there are good arguments for both sides. If steaks (beef) are served in Jamaica, there is an excellent chance they are from off-island and they have also arrived frozen. Freezing does not harm either the salmon or the beef.

To eat fresh fish or lobster in Treasure Beach that means it needs to come in on the fishing boats the day it is cooked or even the day before. Lobsters are often frozen and kept in freezers until it is time to cook them. People who have been in Treasure Beach for a long time know the catch is getting smaller, and sometimes the only way to get the fish or lobster you want is from the freezer of the place that is serving it. Also sometimes the weather is so rough the fishing boats don't go out for several days or even a week at a time. There is a slight difference in the way frozen fish tastes compared to fresh but there is no difference in the taste of the lobster. Restaurants try not to keep frozen fish and meat too long because this means they have paid for it well before their patron has eaten and paid for it. Freezing fish for four weeks does not make it taste any worse than fish that is frozen for one week. It is a matter of space and economics.

Restaurant Week is something that is held in larger cities where many restaurants encourage people to eat out and offer special meals at fixed prices, usually less than the everyday prices. Restaurants have found this is a good way to attract new patrons who want to try their food but could not necessarily afford it.

Marblue often offers specials but is not part of the official Restaurant Week. It is possible to ask them to prepare a meal within a certain price range and then get their choice of what to serve. For instance, if you ask for fish they will serve you what is available. We have done this and have never been disappointed.

Rush-D,I like the name. Very imaginative, and hilarous too! Also, axel&andrea, I've always been impressed by the menus you sometimes post here. I'm even more so, now that you have passed on the farm raised imitation they refer to as "fish". Keep up the good work and I hope to dine with you next time I'm in Treasure Beach!

thanks all(dry land tourist and American Restaurant Owner-hope to see you soon!-axel &andrea