"If you watch food shows on TV, you'll see a lot of talk from chefs and restaurateurs about working with the freshest in-season ingredients. Which is true, up to a point; we all want to do that. But in practice, we often end up working with what we can get or what we have on hand. The name of the restaurant game is turning a profit, after all."
"Finding yourself with too much of a highly perishable ingredient is a worst-case scenario for profitability, and that's why fish is so problematic in restaurants. All it takes is a few too many customers opting for a different special, or bad weather turning your busiest night into a snooze-fest, and you'll find yourself with a cooler full of fish that's on the verge of becoming a write-off."
Chefs and restaurateurs aim to use the freshest in-season ingredients but often must cook with what is available. Perishable ingredients like fish pose a profitability risk when supply exceeds demand. Oversupply can result from menu shifts, few customers, or bad weather, leaving restaurants with fish near spoilage. Many chefs employ techniques to mask off flavors and odors so product can still be served. Frying with breading or batter creates a crisp, aromatic coating that distracts diners from the fish itself. Such techniques help avoid waste while preserving the restaurant's bottom line.
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