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Posted on 10/15/13 at 2:04 am to Noodles
I have never been in the food industry...not even for a day...this thread has been very interesting.
And the first rule about alibi is you dont let anyone know who frequents the alibi.
And the first rule about alibi is you dont let anyone know who frequents the alibi.
Posted on 10/15/13 at 7:57 am to Tiger Attorney
quote:Explains so much
I have never been in the food industry...not even for a day...this thread has been very interesting.
Posted on 10/15/13 at 8:05 am to BrotherEsau
quote:
Most catfish comes individually frozen in a huge box and is farm raised. Everywhere I ever worked, it was thawed in gallon oyster buckets, and iced nightly, but often was just floating in water. Even if taken very good care of, it's just not great quality fish.
As for amberjack and mahi, they also came in individually frozen, but also individually Kryo-vac'd (no idea how to spell that). They'd always get a slim layer of slime pretty soon after being thawed, that washed off and didn't really affect the taste. The amberjack was always a little hard and gray too. Just kinda nasty.
Fish in general will go bad pretty quickly. Restaurants don't like to throw stuff away. I'll eat any fish if it is fresh and I cook it or I'm in a very good restaurant, but not in a not-nice restaurant.
Most Gulf Fish comes in fresh though. I would order redfish or black drum almost anywhere.
The freshest fish I ever had though was at a Mexican restaurant in cozumel;.
You ordered the fish or lobster and the waiter's brother went in the water and spearfished it for you. Place had no power, but food was excellent.
But I never order tilapia as it is used to eat the shite in Salmon farms and keep the farms clean. Catfish is used similarly in freshwater fish farms.
Posted on 10/15/13 at 8:58 am to BottomlandBrew
My biggest impression from the one restaurant I worked in is that even if you're not cleaning up 100% of the way you're supposed to, you're still doing a better job than 95% of American households.
Posted on 10/15/13 at 10:24 am to JasonL79
quote:
I see a lot of people on here talking negatively on frozen shrimp. Majority (probably 90%+) of your restaurants are using frozen shrimp. Some use it year round and never use fresh. For some reason, I see a lot of people on here that say "the shrimp tasted funny, they must have been frozen". There are a small number of restaurants that use fresh shrimp and when they do, it's only available a few months a year.
I would say it is closer to 99%. Shrimpers are usually out for days at a time, and freeze everything on the boat.
Posted on 10/15/13 at 10:57 am to LouisianaLady
quote:
quote:Most catfish comes individually frozen in a huge box and is farm raised. I have no idea how our fish is packaged/arrives, but we switched to wild caught fish, and customers literally were boycotting us. They hated it. It didn't look or taste as appealing, so we had to go back to farm raised.
Frozen farm raised catfish is not a bad product. Most of your restaurants are using it and I eat it from time to time.
Posted on 10/15/13 at 11:21 am to BrotherEsau
quote:
Yes, they are both nasty. This was in a bar. The crown royal bottles contained Seagrams 7. The Absolute bottles contained Taaka. There was always one of each for real in case someone called us on it.
Having bartended for several years, I must say this angers the shite out of me. What a shite way to run a bar, not to mention being highly illegal. I would never work for a bar that pulled this crap.
Posted on 10/15/13 at 11:24 am to BayouBlitz
Yea, that is pretty low. I would be furious if that ever happened to me. I feel I would be able to tell as I usually get my drinks on the rocks, but who knows.
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