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Some catering friends tell me to avoid keeping seafood in chafers. Thoughts?



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Kinnek Knowledge Team

Your friends are mostly right, though there are exceptions, of course.  Chafers can overcook fish, for one, and as a general matter, fish tends to develop an overwhelming smell if left to sit at a warm temperature for too long.  If you still want to offer seafood options, it's recommended that you have a station where seafood is cooked on-premises so that it can meet demand, rather than allowing the fish to sit for too long.  Further, you can offer alternative seafood dishes such as clams, oysters, squid, and fried seafoods.

Jun 5, 2016

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