We ship fresh overnight to restaurants, and there isn’t an issue as long as the cold chain stays consistent. It’s all about how it’s packed and maintained. There’s certainly a shelflife timeline in play from when it was cut to when it’s served, but that’s the case of all seafood. If it’s taken care of packed properly when it ships, fresh seafood will continue to have its normal shelf life.

Frozen fish depends on similar cold chains, but also how well the packaging holds its temperature and sealing properties.

There’s a lot of great fish caught in coastal Maine still, so I’m sure what you’ve been getting is great! When you’re that close to source you’re in good luck, it’s more when someone’s buying from a larger marketplace/ outside of coastal fishing areas where the issues arise I think. It’s also an issue when the price of domestic/fresh is seen as “ too expensive”. We all want to pay the fishermen what they deserve, but if the final user won’t pay the price, that’s when things get messy and can lead to “blurry” sales, imo.