date:Oct 23, 2012
en in giant warehouses, oftenfor weeks or many months, is widespread, the Times said,explaining that sometimes this is because a species has a shortseason, so fishermen catch as many as they can while allowed.The fish are then frozen for release to retailers on demand. Thishappens with mackerel. In other cases, species may be storedfrozen because they have to be transported a long way or they mayhave been bought in bulk while prices were low.
At one large Tesco store all the packaged fish was l