"Few had such a distinct combination of kitchen experience and popularity as the late Anthony Bourdain, who soared to international fame with his 2000 book "Kitchen Confidential." Among the tales of Bourdain's younger days in New York kitchens, the chef dropped a few vital pieces of advice, including to avoid ordering fish at restaurants on Mondays. However, even the most ironclad rules can be broken sometimes, and in this case, Bourdain was willing to do so for one well-known restaurant: New York City's Le Bernardin."
"The guidance stemmed from Bourdain's knowledge of how restaurant kitchens operate. He wrote that most chefs get a delivery of seafood on Thursdays, but not over the weekend. That means many Monday fish dishes (particularly specials) may be designed simply to get rid of the days-old fish before it goes bad. What's more? He argued that even the deliveries from seafood vendors were less fresh on Mondays, as these vendors rid themselves of their older items."
Most restaurants receive seafood deliveries midweek, often on Thursdays, with little or no fresh delivery over the weekend. As a result, fish served on Mondays can be days old, and Monday specials are sometimes intended to use up older inventory. Seafood vendors may also push older items into Monday supply, reducing freshness further. Upscale establishments with direct sourcing and high purchasing standards can be exceptions, maintaining fresher fish even at the start of the week. Le Bernardin is an example of a restaurant that acquires fresh seafood directly from the source.
Read at Mashed
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