How fresh is the fish? - revisited

I gave a talk called How fresh is the fish? once. It didn't actually answer the question.

However, things have moved forward. Of course, an experienced fish buyer can judge the freshness of a fish by looking at it, feeling it and so on. But there are other sources of relevant information. For example, the Matis research institute in Iceland has made findings of "undesirable substances" available online. Another, similar resource is Mareano, run by the Norwegian Institute of Marine Research.

Of course, fish moves around in the oceans, but if the fish we buy carried information about where it was caught, we consumers could look up what to expect in terms of harmful chemicals etc. But that wouldn't keep industry from polluting, would it?