seeking advice on an issue my restaurant can not seem to fix. For years the restaurant has been thawing haddock in large "bus" style buckets, but the thawed fish ends up sitting in its own water.
The fish is in such a large quantity and we have limited walk-in space so this is a real dilemma. We are high-volume and sell A LOT of haddock, any ideas on thawing in efficient ways and/or storing the fish in the walk-in for service?
Thanks so much