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Transporting fish

post #1 of 7
Thread Starter 

Your client wants you to cater a salmon meal at a lake cabin. Do cook it on site? The cabin does have a full kitchen. If you were to cook the fish off-site, how would you transport it?

post #2 of 7

cook on site.....always preferable

transporting....depends on if it's cold poached or hot....depends on how far your travel is.....

avodude how long you been catering?

cooking with all your senses.....
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cooking with all your senses.....
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post #3 of 7
Thread Starter 
Quote:
Originally Posted by shroomgirl View Post

cook on site.....always preferable

transporting....depends on if it's cold poached or hot....depends on how far your travel is.....

avodude how long you been catering?

Actually, I'm doing research for a novel and I thought what better place to get info. I know some states have regs not to cook in a non-licenced kitchen, then transport to site. Hot fish isn't good sitting in a chaffer for how long? 30 minutes?
 

 

post #4 of 7

don't know, I don't use chafers with fish.

 

cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 7
Quote:
Originally Posted by avodude View Post

... Hot fish isn't good sitting in a chaffer for how long? 30 minutes?

Mm, IMHO, most hot fish dishes suffer if held at all, especially if attempting to hold heated, holding temperatures are often well above the target desired temperature for optimum serving of fish. There are, obviously, some exceptions, but not ones that I would desire to be associated with.
 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 7

cold poached salmon.....just keep at temp.  

 

cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 7

Cook it there, no one is going to report you and inspectors dont work weekends or after 5pm in most states. Portion an pack raw fish in plastic bags flat then fill  4 inch  perforated pans with ice then fish then more ice. Ice should never touch fish when storing or shipping.  Any fish cooked prior poached or grilled(Not counting shrimp) is starting to go downhill right after cooking. That is why most places try to cook right before function.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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