Transporting fish

Discussion in 'Professional Catering' started by avodude, Mar 8, 2012.

  1. avodude

    avodude

    Messages:
    2
    Likes Received:
    10
    Exp:
    I Just Like Food
    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?
     
  2. shroomgirl

    shroomgirl

    Messages:
    7,375
    Likes Received:
    63
    Exp:
    Professional Caterer
    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?
     
  3. avodude

    avodude

    Messages:
    2
    Likes Received:
    10
    Exp:
    I Just Like Food
    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?
     
     
  4. shroomgirl

    shroomgirl

    Messages:
    7,375
    Likes Received:
    63
    Exp:
    Professional Caterer
    don't know, I don't use chafers with fish.
     
  5. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    158
    Exp:
    Professional Chef
    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.
     
     
  6. shroomgirl

    shroomgirl

    Messages:
    7,375
    Likes Received:
    63
    Exp:
    Professional Caterer
    cold poached salmon.....just keep at temp.  
     
  7. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    175
    Exp:
    Retired Chef
    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.