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Old 02-11-2011, 07:29 AM   #31
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I know you have a ton more experience than I did and ever will in the rest business but I worked at a local seafood rest. for 4 years or so and we never had trouble serving fresh fish for sandwiches and keeping the price where it needed to be, and we never had a hard time getting what we needed. Im not saying to sell BFT Poboys but its very plausable to serve local seafood in the area we live in. Why would yankees and even locals want to eat Viet Fish when the Gulf is a rocks throw. JMHO
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Old 02-11-2011, 09:11 AM   #32
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I'd hit it.
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Old 02-11-2011, 09:48 AM   #33
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+1 on the Vietfish. I guess it's the Mississippi in me but I won't touch the stuff. I'm surprised Mississippi catfish is so high. I guess I need to move back to Vicksburg and invest in some chicken gizzards.
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Old 02-11-2011, 02:41 PM   #34
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I'm freakin hungry now. I would love to try some of th Jambalya fritters. You can't go wrong deep frying anything so that's gotta be good.
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Old 02-11-2011, 03:51 PM   #35
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Originally Posted by badazzchef View Post
guys I have tried to educate yall for quite some time about how hard it is to acquire from a dealer fresh seafood and sale it for a reasonable price. It is sad how much grouper and snapper get to be when it gets to the end user. Anyway I am working on the kinks
Totally agree on this one. Just about all the fish you see anywhere here in Pcola is sent in box frozen by several processors that buy commercially.

So the cost of fish is quite high and the margin of profit on selling it in any quantity is marginable. Most chefs are garnishing the plates with additional items to make presentation for effect and in a sense adding labor for the final price of the product. Look at the top restaurants fancy seafood dishes. Only the smaller places will cut profit and give you more straight up seafood product. Pretty much why all these other species are showing up like tilapia, catfishes, etc. Bottom line is the world is consuming more seafood product than the supply available in frozen boxes.
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Old 02-11-2011, 04:26 PM   #36
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When will it open and where will it be? Looking forward to the experience.
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