So I'm going to stage in a pretty high volume kitchen one day/night a week. Large kitchen, brunch/lunch/dinner, semi-classical French brigade system without the formalities or super specialized stations or cooks. Definitely not what I have done before so it will be a good experience to be exposed to something different. Anyways, the Sous said he would like me to help out on fish station. I did see the line and saw other stations but did not get a chance to see the fish station (figures right?). I didn't see what the equipment was like nor the setup in action so I'm going into it kinda blind. I don't even know if I'm using a plancha or a range top. Having never worked on a fish station I am a rookie to this sort of specialized responsibility. Any general advice for this station? What makes it even tougher is their fish changes almost daily so I don't even have a current menu to reference. Having looked at sample menus from years back I'm seeing seafood like seared tuna, skate wing, mussels, cornmeal crusted trout, monkfish with clams, hake with blood orange beurre blanc, butter poached scallops, baby octopus provencal and sea-bass with cockles.