answer:There’s a generally accepted standard that fresh (unfrozen) tastes better than frozen and then thawed, regardless of the item. My palate is not sensitive enough to tell the difference in many cases, but I suppose it makes sense if you consider the tissue damage on a molecular level that occurs in the freezing process. The locovore movement focuses not only on freshness, but the regional difference in flavors based on soil conditions, weather, etc., and even more importantly on the minimized impact on the environment of materials to ship, fuel to transport, and so on.