Historically,
fish has been a cheaper alternative
to meat, but due to over-fishing
of world fish stocks fish can be more
expensive. As a result, care in purchasing
and storage needs to be taken.
Fresh
fish is purchased daily in most catering
businesses, and the businesses rely
on the quality of such a purchase.
Only
purchase in line with the needs of
the business. Fresh fish may be purchased
every other day, but prolonged storage
will affect the flavour and quality
of the fish.
You
should purchase fish from reputable
suppliers and always return any fish
that smells off or causes doubt as
to its freshness and quality.
ORDERING:
QUANTITY
Ordering fish requires
the chef to work out the number of
fish fillets or whole fish required.
When
catering for a banquet or dinner always
order a few extra fish in case of an
accident or problem.
When ordering fillets,
check that an equal number of white
and black or dark fillets are delivered
(white fillets tend to have slightly
more flesh).
