tag:blogger.com,1999:blog-9188370370448778552.post1072584983021861462..comments2024-03-28T20:58:10.272-08:00Comments on Deckboss: A curious culinary noteDeckbosshttp://www.blogger.com/profile/17148693485334011720noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-9188370370448778552.post-73225490868254896592014-08-12T01:51:02.062-08:002014-08-12T01:51:02.062-08:00No shit. Pay little for a fresh fish that is not s...No shit. Pay little for a fresh fish that is not salmon or halibut and diners will say, gee, that sounds interesting, I'll have that. It occurs to a chef that some guy has a few pounds of very fresh, very cheap sculpin or perch or whatever. It's delicious, it sounds exotic, and the food cost (=restaurant profit) is stellar. But this chef knows better than to ever use the nasty word "bycatch" to anyone.Anonymousnoreply@blogger.com