some interesting comments there - IMHO this is how i would approach/answer those questions;
1) - depends on the supplier - in this day and age, is the fish frozen, how long has the trawler been at sea, who and how the fish is handled etc.
2) - Bad mussels, well it would take quite a harsh and vicious case of food poisoning to turn me off anything and i try anything atleast twice.
3) Sometimes in some restaurants ppl dont know their product or commodities. I personally believe and enforce a particular standard that i would never go under - in order to control costs, i would introduce a extra (brunch) menu utilising existing mise en place. |