"Pfeifer added that, although a few suppliers still skip Sunday deliveries, most reputable restaurants now employ careful temperature control and proper icing methods to ensure seafood remains safe. The idea of old fish sitting in the fridge is far less common. Some chefs even intentionally age or cure certain fish to develop flavor under controlled conditions. This method is part of a precise culinary process."
"In the late 1990s, most New York restaurants bought seafood from the Fulton Street Fish Market, which closed on weekends. Chefs placed big orders on Thursday to cover Friday and Saturday, the busiest days of the week. By Monday, whatever was left could be several days old. Even if it didn't smell bad, it wasn't exactly fresh. Bourdain explained that kitchens running full speed often opened refrigerator doors constantly, which made proper cooling difficult."
In the late 1990s, many New York restaurants sourced seafood from the Fulton Street Fish Market, which closed on weekends, prompting large Thursday orders that could leave fish several days old by Monday. Constantly opened refrigerator doors in busy kitchens hindered proper cooling, increasing the risk of aged seafood. Contemporary kitchens receive deliveries multiple times per week or daily, use PAR stocking systems, maintain strict temperature control and proper icing, and perform quality checks. Some chefs intentionally age or cure fish under controlled conditions to develop flavor. As a result, Monday-fish concerns are largely outdated in well-run restaurants.
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