Many years ago most seafood was caught in a derby style environment when all the boats would go out together – once or twice in the year – and all return back to port together. What didn’t get sold fresh was usually frozen (after sitting around for a few days) to be sold later. Sometime the quality would be less than stellar. Now with more open controlled fisheries, landings are spread out to meet market conditions and an oversupply of seafood rarely occurs. Moreover, with the advent of better on board Freezers – many fishing vessels have chosen to freeze their catch immediately at sea – producing a quality second to none. In fact, Seafood connoisseurs consider FAS (Frozen At Sea) seafood to be superior to even fresh product.