A lot of discussion of "freshness" in a.f.s focuses on
what happens from the time the fish is removed from the
water until it reaches the consumer's palate.

I have another question about how "fresh" fish are caught.

Some fish are caught live and immediately processed.
This surely applies to the old tuna fleets that used
poles with hooks. I assume that trawlers with nets
still scoop up live tuna by the ton. (Is net trawling
outlawed in some areas to limit the size of the catch?)

Are any sushi fish caught in traps or in stationary
nets where they might die and be left in the water
for a while before the catch is actually harvested
from the water when the fishermen return? I have
visions of dolphins and seals and other carcasses
trapped in nets and was wondering if big fish ever
die in the nets, too.

Do any of the commercial methods (bottom trawling
nets?) kill or maim or damage fish as they are being
caught and brought onto the ship?

Just wondering about the freshest of the fresh.

Thank you.






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