I was thinking about restaurants that have fish or shellfish on the menu--salmon, sole, swordfish, shrimp, etc.
It seems to me that such restaurants will keep their fish frozen, and defrost it when a customer orders it. Otherwise, if a restaurant tried to rely on keeping enough fresh fish on hand, there are 2 risks: the fish may go bad if no one orders it, and the restaurant could run out.
Anyone have any more knowledge about this, either from working in restaurants, or in the restaurant supply business?
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