You can
pay higher prices for fillets and prepared
cuts such as supreme, tronçon
or darne cuts.
Check the
weight trim for whole cleaned and uncleaned
fish such as salmon, bass or large
trout.
Work
out in detail the amount of fish required
on or off the bone, trimmed and untrimmed
or the specific size you want individual
plaice to be.
The
competent chef will use more than one
supplier: it is important to shop around
on a regular basis to ensure suppliers
are aware you want the best fish at
the best price with the best quality
of freshness.
Problems
If
persistent problems occur or a discrepancy
is noticed, always alert your chef or
manager to deal with the problem.
Do
not purchase from individuals at the
back door or from anyone selling fish
who is not a bone-fide supplier.
Fish
can be poached, stolen or unfit for sale:
never take the risk - ignorance is no
defence in court !
