Remy early in week vs. late for freshness?

[EdmondD]

I'm no gourmand (kids, this was the word we used before the stupid "foodie" was introduced) and I don't know that I'd know the difference, but I'm going to assume that at this level of proclaimed food quality, Remy serves fresh fish and meat. But is that the case for a dinner on, say, the sixth night of a cruise? I can't imagine seafood sitting in a fridge for six days and then being served at a very high-end restaurant. (But I also can't imagine them serving frozen fish.)

Thus, are you more likely to have fresh/not frozen food during an earlier-in-the-week seating?

Thanks!

 

[dmunsil]

Fish served on cruise ships is typically delivered frozen. That doesn't mean it's bad; on the contrary, some of the best fish is frozen right on the fishing boat or on a nearby factory ship, which preserves the flavor and texture. It's important that the fish is high grade and from a supplier that treats it properly, that it stays properly frozen at the correct temperature until the day it's served, and then is thawed properly and served quickly.

Lots of high-end sushi restaurants serve previously-frozen fish, because they want to serve the highest quality they can get, and in many cases that's going to be frozen.

Here's an article from NY Times that talks more about how lots of high-end fish for sushi (most, in fact) is frozen:

http://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from-the-deep-the-deep-freeze.html

 

[EdmondD]

Informative. Thanks!

 

[Billybob7]

Informative. Thanks!

The Cruiseline picks up food and supplies in every port so the food is always fresh no matter what day it is.

 

[EdmondD]

And thanks to you, too.

 

[dmunsil]

The Cruiseline picks up food and supplies in every port so the food is always fresh no matter what day it is.

Typically they get provisions once per week, in their home port.

 

[allears]

The Cruiseline picks up food and supplies in every port so the food is always fresh no matter what day it is.

I do not believe this is the case. All of the provisions are taken on board at the home port on sailing day. They don't typically take on any food stuffs at ports of call. The only exception I recall hearing about was during the hurricane season of 2004 when the Magic was unable to return to Florida for several days. They stopped in Galveston and took on additional food supplies and some new entertainment.

In response to the OP, they have this down to a science and you won't notice any drop in quality of the food as the week goes on.

 

[OKW Lover]

We were on the 5/2/15 sailing of the Fantasy. We had Remy Brunch on day 3 and Remy Dinner on day 5. I couldn't tell any difference in the quality of the food.

 

[Uncleromulus]

We eat dinner at Remy on day 5--food has always been great!!

 

[algae]

We were told by Remy chefs that they only pick up food at the start of the sailing and prep everything the first day. That's the only way to guarantee the quality of the ingredients, they say. The other dining areas will occasionally pick up fresh stuff at some ports. We saw a few crates of fennel being loaded onto the Magic last year in the Med at one of the ports...

 

[flyersfan1129]

We always book Palo or Remy early, but not because we are worried about the food being fresh, but so that our bellies are fresh! By the end of a seven day, we are just stuffed like tics and couldn't fully enjoy either.

 

[EdmondD]

Thanks to all...just read this to my wife. I think we've got dinner on day 3. Great point about having the dinner early on the trip because you're still relatively hungry. I already plan to just skip lunch the day of Remy!