I take Toronto as my reference point because we used to live there. It's about 500 miles from the nearest salt water. For sure we received Shellfish on ice from our Atlantic Provinces - some cultured, some wild.
But fish? Given the disjointed routes and process necessary to market a fish inland, and the fact that catch is often frozen at sea or in transit, what is the real state of what is presented as "fresh fish" hundreds of miles inland? Was it frozen at any point as a matter of course or not? If not, then how old is it?
What are the logistics?