Oysters, scallops, crab and shrimp at Full House come frozen and they don't have a clue whether scallops are wet or dry or what kind of oysters. Now I know from SC (the original) experience that you don't really want shrimp that hasn't been on ice. But for the rest of it, I would think and hope that chefs from Chinese restaurants would be up competing with those from Japanese restaurants at the local fish markets. I tend to go to Full House and Yang Chow and care for neither; perhaps I am patronizing the wrong places? Incidentally Kim Chuy closes too early to be of any use for me; I need takeaway after 10 or at least 9. Appreciate any advice and comment.