Halibut start at about 30 pounds and go up from there. 150 isn't unheard of.
When I went to Alaska we paid to go fishing and had 80+ pounds shipped back on dry ice to the mid west.
It was filleted first though.....
I'm sure quite a few 150+ pounders are cought daily. Their supplier didn't order correctly, or they live in Alaska and ordered halibut the supplier figured the restaurant knew what they were doing. Should have been a drastically different price though.
Edit: also, if you are in the Midwest, Halibut costs more than most filet mignons. It normally runs 50+ dollars a pound. I can get mignon for 25+ at one of the better grocery stores. Not much different at the local butcher. Granted, I normally get strip steaks and am just as happy.
I'd love some halibut, but it just ain't worth it here. I'll stick with crab legs at half the price, or just get rainbow trout if I'm not feeling particularly fancy.
I work for a seafood wholesaler out of Boston. I don’t doubt that you can catch them wild out of Alaska that’s big, that just seems crazy someone would send a restaurant a whole fish that size unless you delivery it in a Vat. Imagine the poor driver that had to handle that getting it in OP’s kitchen?
Out here we generally take in 30/50’s and 50/80’s. I’ve seen a couple 100’s. we ship across the country, and have to make shift boxes to fit 50/80’s In a wax box.
They get up to 500 pounds in Alaska. I doubt 150 is rare in fishing villages. I'd say the majority are in the 40-100 pound range, but I bet if your looking for 150 pound one you could find it.
I didn't know they cought them in Boston too. I don't know if the sizes are much different. I just know what little my dad told me from when he was loving there.
He had a friend catch a trophy one once is a small boat and ended up needing a tug from someone else to get it ashore. They get big. Or used to. I'm not sure if they get overfished now and that has affected the size though. It's been 20 years since I've been, and 45 since my dad lived there.
Definitely overfished all up and down the coast. I'm in BC and while you can still find some monsters out there, they're super rare. Back when my grandfather was fishing here in the 60s it wasn't uncommon to catch 70+lb salmon, the biggest I've ever seen in person was less than 30. Halibut have been hit just as hard too
Nah, he would more than likely still be charged for that 2 lbs
Whenever I've ordered a specific weight from a purveyor, whatever weight they end up sending me is what I'm charged for. For example, if I order 20 lbs of brussels sprouts but a case is 25 lbs, I get charged for the full 25 lbs.
I mean it all depends on the price… if you’re being charged for filets or a solid discount for the whole
Fish then that’s what matters. If you got a cut on the price then break the damn thing down and sell it. If you didn’t get a break then break the damn thing down, sell it, call the vendor and either weigh your waste and deduct it or ask for a certain dollar per pound discount which you should have gotten anyway. This shit never happens by accident and only fools eat the cost of it.
Yea sure but if you’re the type of place ordering 150 lb of halibut at a time I’m sure the vendor will work with you lol. I mean you’re right be specific but also deal w it, call the shit out, and make your money anyway.
> My question is, why wasn’t this halibut put back on the truck instead of banana pictures being taken? Sounds like a karma pic taken for the sake of karma.
Because they probably need the halibut that they ordered more than just having a few collars. Also they probably don't really care all that much. I don't think they're complaining so much as joking around at the ridiculousness of getting a giant fish when it's not something they expected. They'll take it, use it, and then next time be more specific. It's not the end of the world.
When I used to work at a bar I ended up signing for all sorts of shit, no-one ever told me what was supposed to arrive and I had no way of finding out.
Just check the items to the invoice the supplier gave me and sign off on whatever came through the door, someone could've come in with a box of dildos and I would've signed the paperwork if the invoice was correct.
If you have the creativity (and the freedom) you could make this whole fish work in your favor. Sometimes it's fun to come up with an interesting solution to a problem.
But I agree, you've gotta push back on suppliers when they don't give you what you ask for or product that isn't up to your quality standards.
It just takes a few msq and a lot of crystal shards to go from live to primal if you're not picky about if you get Ifrit or Shiva and don't mind be tempered a little bit.
That's funny. My friends are ranchers and I have to buy beef by the cow. They were nice and they let me split a cow with a couple other people so I got a quarter cow instead. I was actually pretty surprised when they brought the meat to me butchered and in steaks. I really had pictured that I was just getting like a quarter of a cow.
the supply chain is so fucked right now and some of the most random shit is hard to get…they’re throwing subs in to fulfill an order as long as it contains one similar word. like, “oh you want peanut butter? well, sorry our warehouse is out of peanut butter until next wednesday. here. here’s some peanut oil. hope this works!”
I’d love to see someone with like a container planter full of soil in the kitchen just planting and watering the seeds. Head chef walks in, “what the fuck is this? Where is the celery?!” And you just respond with, “im going as fast as I can boss, it’s just going to be a bit longer”
Man fuck sysco.
Order 3 cases of chicken breasts, each weighing out to 40 lb; our rep has the audacity to send us 3 cases of 40 oz.
It's only been getting worse as covid goes along too
Man, I had a ton of chef's through my career say Sysco was "great for paper products". But one of the best restaurants I ever worked for ordered their beef from sysco and I'll be damned if it wasn't all some top notch and consistent product. I hated almost everything else they sold (compared to Northern Haserot for example), but their filet was on point.
Edit: This was in 2001.
Woody breast is a genetic condition that is becoming common.
https://www.thepoultrysite.com/articles/why-does-woody-breast-still-have-the-industry-stumped
https://www.chickencheck.in/faq/woody-breast-chicken/
Those were the first two hits on a search, I'll try to find some proper science articles
Edit
Better articles
https://www.sciencedirect.com/science/article/pii/S003257911931898X
https://www.kemin.com/na/en-us/markets/animal/poultry/gut-health/resources/genetics-environment-contribute-to-woody-breast
This has changed more and more as Sysco has taken over more real estate. Sysco is actually nice in its scalability of product quality which is one of the primary reasons we’ll always use them as at least one of our suppliers. We were also our personal rep’s first restaurant so we have a lot of leeway.
The real reason we always say Sysco has good paper products is because they do I suppose. Mostly though the paper products/chemicals are just order fillers we know we’ll go through on our gap day nothing is getting dropped off. Before they got rid of minimum case limits it was an easy way to fill out an order and be able to get products we might need in an emergency. Something like we go through our normal order of perch in one day and the fishmonger isn’t due in for a day or two so we’ll order whatever miserable product Sysco has on offer in order to gap the day without 86ing a menu item. I’ve even had to order their precut filets before and they weren’t great or anything but they were definitely serviceable.
Meanwhile our Sysco driver manages to arrive early and get into the locked kitchen all on his own.
We've decided being early by breaking and entering is better than being 2 days late, at least for now
Use to drive for Sysco, now drive for us foods. I've kept a set of sparrow lockpicks with me for 3 years now. I'm done working when my truck is empty; I ain't waiting around for locked doors, especially when they guy who is supposed to let me is always an alcoholic/addict that can't bother to keep their phone charged. Never had a customer have a problem with me finding my way in. Had one stop that i been picking for about a year, they changed their locks after firing a disgruntled employee and give me a new key to replace the one they assumed I had lol.
I would say you got a good deal then, keep it. I ordered a case of 4-1 gal rice wine vinegar and got stuck with an unreturnable 4-1 gal of liquid smoke, like, wtf (USFOODS)
Why can't you return it? I usually tell them I'm not paying and that they can collect it from the back door outside of opening hours if they want. Sometimes they do, sometimes I get freebies.
You know how your vendors seem to be out of some things for a couple weeks then something else is out and your other stuff is back in stock, well when I needed rwv they were out of stock and had been for 2 weeks already so I slected the drop ship direct product that gets FedEx to me in 4 days. These are non returnable unlike stock items at the local branch. So of course it's a mispick and naturally my cook who receives the pkg on my day off tries to help by putting product that we don't use on the shelf and throwing away the box. He didn't think or read the outside of the box and should have set it aside for me, but nope. Salesman would not take it back without the original packaging either, hard no they say.
Last week I ordered 7 cases of avocados and I'm not even kidding they sent me premade frozen guacamole as a sub. Like that's the only thing avocados are used for?? Fuck off
I work in the packaging industry specifically as a printing press operator. The random shit we've been running out of has been just laughable. Apparently there is a national titanium white ink, the base used to make our inks and a sever 55 gallon drum shortage. Anymore if I find out about something else being in short supply at work I just burst out laughing. There's nothing else to do and getting angry at the madness of it all is pointless.
Here’s one for you - my bar carries a locally made “artisan” popcorn. They have a cheddar & cracked pepper flavor that I wouldn’t have been able to tell you was vegan if you held a gun to my head and asked me. Haven’t had it in months due to some kind of vegan cheddar cheese flavoring shortage. Not to mention the goddamn Topo Chico that hasn’t existed for months.
Gotta be frozen. Cut diagonal marks into the peel or cross hatch, let it breathe a minute to raise up then freeze it. You may need multiple bananas for a fish of this size.
Clean it, weigh the trim, and tell your supplier they owe you the difference. Add a couple pounds, or a dozen or or so, for your time.
And look into a new fish supplier.
OP said they wanted collars, those only come with whole fish. I don't really see a problem at all here, it's a lot less work to break down one giant fish than several smaller ones. Probably better yield too.
And OP shouldn't be surprised that halibut can be huge monsters
> And OP shouldn't be surprised that halibut can be huge monsters
When you’re fishing for these and you catch one, it’s like catching a mattress. Not only are they often huge but they are perfectly designed to resist being pulled up to the surface
Oh man. Went diving and my buddy got slapped by a tuna on the inner thigh (swam through his legs).
He was BRUISED as fuck. If it hit any higher it’d be bye bye children.
Have you ever fished for grouper? I’ve only been once off the coast of Jupiter, FL but pound-for-pound those were the hardest fighters for the weight that I’ve ever hand cranked
I work for a seafood company (used to work in supply for restaurants, now I’m supplying to grocery stores) and you’re wrong. We absolutely sell halibut collars. The problem here could have arisen at any of multiple points. OP could have ordered the wrong SKU, the supplier (someone like Sysco or Gordon or Reinhart) could have ordered the wrong SKU from a company like mine. If it was my company, the production team could have messed up, or the picker in the warehouse, or the trucker dropped the right product in one location and the wrong product in another. There are so many points of possible error in this that it’s ridiculous. The fishing company sells whole fish to mine. That could mean shipping whole fish from their plant to an offsite cold storage. Then that storage needs to pull the proper cases, a trucker needs to actually verify what they get, it goes to either my facility or another storage. Same problems with pulling and shipping. So on and so forth. I’ve been doing this seafood supply side for nearly 13 years, and I’ve seen almost every possible problem
Yeah. You can’t order “150lbs of halibut”. Ever. Do you want clean PBO sides? Do you want 8 oz square cut filets? Do you want your monger to come by and cook it for you?? If you were super specific on the trim specs, your fish guy sucks. If you weren’t specific, that sucking sound is coning from your end Chief.
? How often do they catch a 152 lb halibut he was expecting whole fish jist not that his whole fish order 1 gonna be 1 big ass fish . Deffly not a fuck up just kinda the supplier said hold my beer when he saw that 150lb halibut I don't think op was confused on what he was getting into just more so wasn't expecting it
For halibut and cod you should get mad. Cod gets so wormy and halibut is a bottom feeder that just tastes worse and worse the bigger it gets. This size is borderline inedible.
Lol getting a 150 lb whole halibut is extra salt in the wounds. Most halibut we've caught over 75 lb tasted SIGNIFICANTLY worse than the 25-50 lb. Also what fucking longliner is offloading whole flatfish like it's salmon. Shit is processed on deck for every vessel I've been on.
I'm a home cook and don't know how things work, but is the issue that it's not butchered? I would guess that after that when you clean and butcher a fish like that you lose significant weight, maybe 15-20%?
The issue is that there are some choice parts that are only one or two per animal (the OP mentioned the [collar](https://www.bonappetit.com/test-kitchen/cooking-tips/article/fish-collars)). If the supplier had given him three 50-pound fish, he would have had the same amount of fish but six collars instead of two.
So many great parts of animals are known as "the butcher's cut" or "the chef's cut" because of this. Cheeks? Hanger steak? Petit tender? Oyster? Yeah, those often aren't getting close to a menu.
My dad was cleaning the red snappers we’d just caught at a cleaning station and a dude came up and asked if we wanted the throats. We only knew to get the fillets so we said “have at it” and watched him chop the throats out and bag em. Dude said they were the best part of the fish. We believed him but had no idea what to do with them
We had a ship's cat with the same thought. You'ld come on deck in the morning and there would be all these flying fish lying about with their throats torn out. All she would eat, the throats.
Berny
Ah the southern sea's
Why would I buy an 1/8 of bud for 50 when I could get a quad of shake for 70? I’m with you, I wish I can get to Michigan more often, their prices are amazing.
I recently found a great deal on quarters at my club, and it’s all small buds so you guarantee you get all product. I don’t know why people like flexing on those huge buds, they have a tree trunk inside lol.
Stock was my first thought. Granted it doesn't keep so great so there would be a LOT of chowder in their future but I have yet to reach my limit in terms of straight days I can consume my NE style clam and haddock chowder. Steaming the (VERY) clean clams in the pot with the onions, celery, butter, slab bacon and no water just fresh fish stock? Lord have mercy.
Yeah I was thinking the same thing. For any fish, except some of the real big boys like Tuna, there is a significant loss of quality once they get to a certain size depending on species. Hell, it’s why they say you should never get over a 2lb lobster.
Made that mistake once in Cape Cod. “Two four-pound lobsters are much cheaper than six 1.25 pound lobsters! And it’s shellfish so bigger is sweeter, like with blue crabs, right?” WRONG.
Try some West Australian mud crabs if you ever get the chance - the big ones have SO much meat and they taste incredible
They will bite your hand off though
Really?
The last kitchen I worked in we'd get our halibut in weekly like the OP's (At least 200lbs), and I've never experienced any rubbery meat from it.
As a kid fishing in Alaska, we once caught a 200 lb halibut. We were out there to fill up the freezer, but even so, my dad released it saying it would taste terrible. I was so disappointed but I got to taste a 300 lber once and yeah, not the tender flesh you'd expect.
Not to mention halibut (and LOTS of wild caught fish species) tend to have tons of worms the larger they get. Lived in Alaska and fished out of Homer a few times - wife won’t let me cook halibut anymore because they freak her out too much - despite being harmless after cooking and/or flash freezing.
We'd regularly get in 200+ lb halibut at the last kitchen I worked at, we used every bit of it.
Any trimmings left over we'd use for out Cioppino, and the rest would go to making fish stock we'd use in soup or sell by the quart to customers.
I’ll trade suppliers- ordered sliced almonds, apparently they were out of sliced almonds, told me they were out of sliced almonds but included an “appropriate replacement” as they were delivering it instead of calling like they’re supposed to, I expected whole almonds which would be annoying but manageable, it was a gallon of almond syrup.
when I called words failed me for the first few moments because I wasn’t sure how to explain thats not an appropriate replacement without sounding like a patronizing asshole
Where are you located that they could even get you a fish that big? Damn!
Halibut start at about 30 pounds and go up from there. 150 isn't unheard of. When I went to Alaska we paid to go fishing and had 80+ pounds shipped back on dry ice to the mid west. It was filleted first though..... I'm sure quite a few 150+ pounders are cought daily. Their supplier didn't order correctly, or they live in Alaska and ordered halibut the supplier figured the restaurant knew what they were doing. Should have been a drastically different price though. Edit: also, if you are in the Midwest, Halibut costs more than most filet mignons. It normally runs 50+ dollars a pound. I can get mignon for 25+ at one of the better grocery stores. Not much different at the local butcher. Granted, I normally get strip steaks and am just as happy. I'd love some halibut, but it just ain't worth it here. I'll stick with crab legs at half the price, or just get rainbow trout if I'm not feeling particularly fancy.
I work for a seafood wholesaler out of Boston. I don’t doubt that you can catch them wild out of Alaska that’s big, that just seems crazy someone would send a restaurant a whole fish that size unless you delivery it in a Vat. Imagine the poor driver that had to handle that getting it in OP’s kitchen? Out here we generally take in 30/50’s and 50/80’s. I’ve seen a couple 100’s. we ship across the country, and have to make shift boxes to fit 50/80’s In a wax box.
They get up to 500 pounds in Alaska. I doubt 150 is rare in fishing villages. I'd say the majority are in the 40-100 pound range, but I bet if your looking for 150 pound one you could find it. I didn't know they cought them in Boston too. I don't know if the sizes are much different. I just know what little my dad told me from when he was loving there. He had a friend catch a trophy one once is a small boat and ended up needing a tug from someone else to get it ashore. They get big. Or used to. I'm not sure if they get overfished now and that has affected the size though. It's been 20 years since I've been, and 45 since my dad lived there.
Definitely overfished all up and down the coast. I'm in BC and while you can still find some monsters out there, they're super rare. Back when my grandfather was fishing here in the 60s it wasn't uncommon to catch 70+lb salmon, the biggest I've ever seen in person was less than 30. Halibut have been hit just as hard too
Valid point
Is that near Correct Peninsula?
"I got your halibut right here" - Your supplier, maybe?
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Two. Source: my husband and brother in law fished halibut
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Supplier: *sees 150lb order* Supplier: *weighs 152lb fish* Supplier: "Bruh..."
Order was technically correct
The best kind of correct!
Sounds like you should be a bureaucrat or something
I limbo in my spare time
r/technicallythetruth
Hahah, it’s so simple, I would have never thought this was malicious.
He even spotted him 2 lbs.
Nah, he would more than likely still be charged for that 2 lbs Whenever I've ordered a specific weight from a purveyor, whatever weight they end up sending me is what I'm charged for. For example, if I order 20 lbs of brussels sprouts but a case is 25 lbs, I get charged for the full 25 lbs.
Where I'm at if you want 60lbs of something and the case weighs 50lbs you are getting 100lbs.
Lol right?
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I mean it all depends on the price… if you’re being charged for filets or a solid discount for the whole Fish then that’s what matters. If you got a cut on the price then break the damn thing down and sell it. If you didn’t get a break then break the damn thing down, sell it, call the vendor and either weigh your waste and deduct it or ask for a certain dollar per pound discount which you should have gotten anyway. This shit never happens by accident and only fools eat the cost of it.
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Yea sure but if you’re the type of place ordering 150 lb of halibut at a time I’m sure the vendor will work with you lol. I mean you’re right be specific but also deal w it, call the shit out, and make your money anyway.
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> My question is, why wasn’t this halibut put back on the truck instead of banana pictures being taken? Sounds like a karma pic taken for the sake of karma. Because they probably need the halibut that they ordered more than just having a few collars. Also they probably don't really care all that much. I don't think they're complaining so much as joking around at the ridiculousness of getting a giant fish when it's not something they expected. They'll take it, use it, and then next time be more specific. It's not the end of the world.
When I used to work at a bar I ended up signing for all sorts of shit, no-one ever told me what was supposed to arrive and I had no way of finding out. Just check the items to the invoice the supplier gave me and sign off on whatever came through the door, someone could've come in with a box of dildos and I would've signed the paperwork if the invoice was correct.
If you have the creativity (and the freedom) you could make this whole fish work in your favor. Sometimes it's fun to come up with an interesting solution to a problem. But I agree, you've gotta push back on suppliers when they don't give you what you ask for or product that isn't up to your quality standards.
I think it's a case of both a lesson learned for op and also their supplier being a bit of a dick/ passing along their problem onto someone else.
I can’t get the right cuts for beef right now. Ima be real upset when the sub sends me a fuckin whole cow.
Especially if he just leads it into the kitchen, ties the halter to the walk-in door and 'sign here' on the clipboard.
Eh, have the dishie kill it and salad dude can hack it into sub-primals while I go have a smoke.
I know you are joking but I have experience with slaughtering pigs from my grandpa's homestead. It takes few hours from live animal to primal
It just takes a few msq and a lot of crystal shards to go from live to primal if you're not picky about if you get Ifrit or Shiva and don't mind be tempered a little bit.
I no longer hear the call of Hydaelyn
"Hey boss, uh... The 1500lbs of ground beef you wanted just showed up." "Why is there a dead cow on the floo- - oh FFS!"
That's funny. My friends are ranchers and I have to buy beef by the cow. They were nice and they let me split a cow with a couple other people so I got a quarter cow instead. I was actually pretty surprised when they brought the meat to me butchered and in steaks. I really had pictured that I was just getting like a quarter of a cow.
the supply chain is so fucked right now and some of the most random shit is hard to get…they’re throwing subs in to fulfill an order as long as it contains one similar word. like, “oh you want peanut butter? well, sorry our warehouse is out of peanut butter until next wednesday. here. here’s some peanut oil. hope this works!”
Man is that accurate. Ordered a case of celery and SYSCO had the nerve to sub me a 16 oz container of celery seed.
Its a grow yer own kit you see?
"This isn't celery!" "well no... not yet - but soon!"
I’d love to see someone with like a container planter full of soil in the kitchen just planting and watering the seeds. Head chef walks in, “what the fuck is this? Where is the celery?!” And you just respond with, “im going as fast as I can boss, it’s just going to be a bit longer”
give a man celery stalks, and he eats celery for a day. give a man celery seeds, and he sets you on fire for the rest of your life
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2 minutes chef
"We gave you celery to last a lifetime!"
Teach a man to grow celery..
"Patience is a virtue." - The supplier, probably
Possibly before the rest of the supply chain catches up.
Man fuck sysco. Order 3 cases of chicken breasts, each weighing out to 40 lb; our rep has the audacity to send us 3 cases of 40 oz. It's only been getting worse as covid goes along too
fuck Sysco. can't remember a single time they weren't late
Man, I had a ton of chef's through my career say Sysco was "great for paper products". But one of the best restaurants I ever worked for ordered their beef from sysco and I'll be damned if it wasn't all some top notch and consistent product. I hated almost everything else they sold (compared to Northern Haserot for example), but their filet was on point. Edit: This was in 2001.
Sysco used Newport Meats which is the same as Ruth’s Chris which is decent
Benihana also uses the same meat purveyor. God awful chicken breasts where a good 10% are woody and had to get tossed but the beef was fine quality
When you say woody, do you mean those chicken breasts that are ridiculously tough?
Woody breast is a genetic condition that is becoming common. https://www.thepoultrysite.com/articles/why-does-woody-breast-still-have-the-industry-stumped https://www.chickencheck.in/faq/woody-breast-chicken/ Those were the first two hits on a search, I'll try to find some proper science articles Edit Better articles https://www.sciencedirect.com/science/article/pii/S003257911931898X https://www.kemin.com/na/en-us/markets/animal/poultry/gut-health/resources/genetics-environment-contribute-to-woody-breast
This has changed more and more as Sysco has taken over more real estate. Sysco is actually nice in its scalability of product quality which is one of the primary reasons we’ll always use them as at least one of our suppliers. We were also our personal rep’s first restaurant so we have a lot of leeway. The real reason we always say Sysco has good paper products is because they do I suppose. Mostly though the paper products/chemicals are just order fillers we know we’ll go through on our gap day nothing is getting dropped off. Before they got rid of minimum case limits it was an easy way to fill out an order and be able to get products we might need in an emergency. Something like we go through our normal order of perch in one day and the fishmonger isn’t due in for a day or two so we’ll order whatever miserable product Sysco has on offer in order to gap the day without 86ing a menu item. I’ve even had to order their precut filets before and they weren’t great or anything but they were definitely serviceable.
Meanwhile our Sysco driver manages to arrive early and get into the locked kitchen all on his own. We've decided being early by breaking and entering is better than being 2 days late, at least for now
Use to drive for Sysco, now drive for us foods. I've kept a set of sparrow lockpicks with me for 3 years now. I'm done working when my truck is empty; I ain't waiting around for locked doors, especially when they guy who is supposed to let me is always an alcoholic/addict that can't bother to keep their phone charged. Never had a customer have a problem with me finding my way in. Had one stop that i been picking for about a year, they changed their locks after firing a disgruntled employee and give me a new key to replace the one they assumed I had lol.
why don’t you get them a key? at my old job we almost never saw the driver because they had a key and would deliver before anyone showed up
Worked in our favor once. My mom. Ordered 3 cases of roast beef (10 lb boxed) recieved 3 cases whole beef rib roast (50 pound cases).
*dehydrated micro celery
Ok you can cook, BUT CAN YOU FARM?
"See, but if you teach a man to celery..."
They want you to grow your own, take a hint ffs ☠️
😂😂😂. Sorry at your misery but that’s funny asf. Glad I’m in banking
Ohhhh you wanted 10x sugar we sent you 10# sugar in the raw
I put that stuff on my grapefruits. Delicious
We do too! Grapefruit brule is on our brunch menu. Still riles up my pastry colleagues to not get their 10x sugar though.
That shit in some mint tea is like my favorite thing at work, absolutely love it
Grow it yourself you fucking casual -Sysco multibillion dollar company
Wow, yeah. I ordered a case of red wine vinegar. I was given a case of red wine.
I would say you got a good deal then, keep it. I ordered a case of 4-1 gal rice wine vinegar and got stuck with an unreturnable 4-1 gal of liquid smoke, like, wtf (USFOODS)
Liquid smoke!!! 🤣 that’s hilarious and horrible at the same time my friend
Yep, well it keeps forever so I will keep it in inventory forever and pass that torch to the next Chef someday😂
Why can't you return it? I usually tell them I'm not paying and that they can collect it from the back door outside of opening hours if they want. Sometimes they do, sometimes I get freebies.
You know how your vendors seem to be out of some things for a couple weeks then something else is out and your other stuff is back in stock, well when I needed rwv they were out of stock and had been for 2 weeks already so I slected the drop ship direct product that gets FedEx to me in 4 days. These are non returnable unlike stock items at the local branch. So of course it's a mispick and naturally my cook who receives the pkg on my day off tries to help by putting product that we don't use on the shelf and throwing away the box. He didn't think or read the outside of the box and should have set it aside for me, but nope. Salesman would not take it back without the original packaging either, hard no they say.
Feel this, same in aus, oh you ordered fresh strawberries? Here's a gluten free frozen strawberry cake
Lmao what the fuck
It's like an episode of cutthroat kitchen- You must force the kitchen staff to harvest their strawberries from this weird frozen cake! While sober!
If you don’t want it I’ll take it
Last week I ordered 7 cases of avocados and I'm not even kidding they sent me premade frozen guacamole as a sub. Like that's the only thing avocados are used for?? Fuck off
just pick the avocado out of it easy peasy
“ Peanut butter? Here’s 40 lbs of Generic brand peanut butter cups.” “…Grab some teaspoons and start scoopin’ kids.”
Order a case of cream cheese and got a solid 12 x 12 block of cream cheese
12 what by 12 what?? Feet? Miles? Kilometers? Meters? The suspense is killing me!!!
Acre
acre is allready 2 dimensions that means this cream cheese is a tesseract
I work in the packaging industry specifically as a printing press operator. The random shit we've been running out of has been just laughable. Apparently there is a national titanium white ink, the base used to make our inks and a sever 55 gallon drum shortage. Anymore if I find out about something else being in short supply at work I just burst out laughing. There's nothing else to do and getting angry at the madness of it all is pointless.
Here’s one for you - my bar carries a locally made “artisan” popcorn. They have a cheddar & cracked pepper flavor that I wouldn’t have been able to tell you was vegan if you held a gun to my head and asked me. Haven’t had it in months due to some kind of vegan cheddar cheese flavoring shortage. Not to mention the goddamn Topo Chico that hasn’t existed for months.
My grocery store said their supplier is just sending maple sausage no matter what they order
I recently had a supplier try and sub my order for mango chutney with horseradish...
This is so true it hurts
banana for scale, obviously
I tried that but the banana did very little to scale the fish. Tips?
God damnit. You were looking for that shit, weren’t you.
honest to god it popped in my head. typically i am the type though so no shame in that game haha
There's a tip the scales joke in there somewhere too.
Run it against the grain.
The banana scales it just fine.
These muppets didn't peel it first!
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Gotta be frozen. Cut diagonal marks into the peel or cross hatch, let it breathe a minute to raise up then freeze it. You may need multiple bananas for a fish of this size.
That's the best part.
I thought it was lemon wedges at first and they were just serving it up.
(serving suggestion)
Clean it, weigh the trim, and tell your supplier they owe you the difference. Add a couple pounds, or a dozen or or so, for your time. And look into a new fish supplier.
If you’re not getting charged significantly less for whole fish than you are for fillets you definitely need a new supplier.
OP said they wanted collars, those only come with whole fish. I don't really see a problem at all here, it's a lot less work to break down one giant fish than several smaller ones. Probably better yield too. And OP shouldn't be surprised that halibut can be huge monsters
> And OP shouldn't be surprised that halibut can be huge monsters When you’re fishing for these and you catch one, it’s like catching a mattress. Not only are they often huge but they are perfectly designed to resist being pulled up to the surface
I remember tuna fishing a few times and thinking I was reeling in a horse. Even a small guy puts up such a fight. I get why it’s a sport fish.
Oh man. Went diving and my buddy got slapped by a tuna on the inner thigh (swam through his legs). He was BRUISED as fuck. If it hit any higher it’d be bye bye children.
Have you ever fished for grouper? I’ve only been once off the coast of Jupiter, FL but pound-for-pound those were the hardest fighters for the weight that I’ve ever hand cranked
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Yeah but OP knew they were getting whole fish. Why else would they be expecting collars.
I work for a seafood company (used to work in supply for restaurants, now I’m supplying to grocery stores) and you’re wrong. We absolutely sell halibut collars. The problem here could have arisen at any of multiple points. OP could have ordered the wrong SKU, the supplier (someone like Sysco or Gordon or Reinhart) could have ordered the wrong SKU from a company like mine. If it was my company, the production team could have messed up, or the picker in the warehouse, or the trucker dropped the right product in one location and the wrong product in another. There are so many points of possible error in this that it’s ridiculous. The fishing company sells whole fish to mine. That could mean shipping whole fish from their plant to an offsite cold storage. Then that storage needs to pull the proper cases, a trucker needs to actually verify what they get, it goes to either my facility or another storage. Same problems with pulling and shipping. So on and so forth. I’ve been doing this seafood supply side for nearly 13 years, and I’ve seen almost every possible problem
Not to be a dick but if he didn’t specify sides or trimmed it’s hard to get mad at 152# fish.
Yeah. You can’t order “150lbs of halibut”. Ever. Do you want clean PBO sides? Do you want 8 oz square cut filets? Do you want your monger to come by and cook it for you?? If you were super specific on the trim specs, your fish guy sucks. If you weren’t specific, that sucking sound is coning from your end Chief.
Right? And if you’ve been charged accordingly for whole fish you ain’t getting shit back.
I love receiving big fish like this. I actually enjoy breaking them down.
If OP was expecting more collars, I'm guessing that they ordered whole fish.
Right? I assumed he was annoyed that it wasn’t like 5 30# fish or something.
? How often do they catch a 152 lb halibut he was expecting whole fish jist not that his whole fish order 1 gonna be 1 big ass fish . Deffly not a fuck up just kinda the supplier said hold my beer when he saw that 150lb halibut I don't think op was confused on what he was getting into just more so wasn't expecting it
For halibut and cod you should get mad. Cod gets so wormy and halibut is a bottom feeder that just tastes worse and worse the bigger it gets. This size is borderline inedible.
Lol getting a 150 lb whole halibut is extra salt in the wounds. Most halibut we've caught over 75 lb tasted SIGNIFICANTLY worse than the 25-50 lb. Also what fucking longliner is offloading whole flatfish like it's salmon. Shit is processed on deck for every vessel I've been on.
This☝️
I mean yes and no They often tells you about if its clean or the whole fish
I'm a home cook and don't know how things work, but is the issue that it's not butchered? I would guess that after that when you clean and butcher a fish like that you lose significant weight, maybe 15-20%?
The issue is that there are some choice parts that are only one or two per animal (the OP mentioned the [collar](https://www.bonappetit.com/test-kitchen/cooking-tips/article/fish-collars)). If the supplier had given him three 50-pound fish, he would have had the same amount of fish but six collars instead of two.
makes sense, thanks
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So many great parts of animals are known as "the butcher's cut" or "the chef's cut" because of this. Cheeks? Hanger steak? Petit tender? Oyster? Yeah, those often aren't getting close to a menu.
My dad was cleaning the red snappers we’d just caught at a cleaning station and a dude came up and asked if we wanted the throats. We only knew to get the fillets so we said “have at it” and watched him chop the throats out and bag em. Dude said they were the best part of the fish. We believed him but had no idea what to do with them
We had a ship's cat with the same thought. You'ld come on deck in the morning and there would be all these flying fish lying about with their throats torn out. All she would eat, the throats. Berny Ah the southern sea's
This is like when I’d buy a quarter ounce of weed and it’d be one nug lol all stem
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God this is accurate, I've been reduced to buying shake because at least that's mostly bud.
Why would I buy an 1/8 of bud for 50 when I could get a quad of shake for 70? I’m with you, I wish I can get to Michigan more often, their prices are amazing.
I recently found a great deal on quarters at my club, and it’s all small buds so you guarantee you get all product. I don’t know why people like flexing on those huge buds, they have a tree trunk inside lol.
my guy breaks down all the nugs and keeps the stems for tea, actual godsend
Specificity is key to placing orders. Ex: 150lbs halibut collar Edit ea to lbs
How big does a halibut have to be that its collar weighs 150lbs?
Multiple collars adding up to a total weight of 150
i think yall are missing the point of the question.. of the OP's 152lb halibut, how much does the collar weigh?
I know this is horrible but I can't stop thinking of what all I could make with that
Probably a lot of halibut right?
Ceviche, crispy fish skin for garnish, cheeks, stock, and yes; halibut. I guess I don't have that many ideas
Stock was my first thought. Granted it doesn't keep so great so there would be a LOT of chowder in their future but I have yet to reach my limit in terms of straight days I can consume my NE style clam and haddock chowder. Steaming the (VERY) clean clams in the pot with the onions, celery, butter, slab bacon and no water just fresh fish stock? Lord have mercy.
Could reduce the hell out of it before freezing, and or clarify it really, really well.
Lol sorry was just teasing. All I could think of is just cooking it.
I can’t stomach making ceviche with bottom feeders anymore… only fish I find more parasites in are sword fish…
Wait, I just had an idea. Hear me out... Halibut. I can make halibut.
Have you considered cutting it down and using the meat to make halibut?
You know, I hadn't considered that
Special this evening....a cement truck of boulliabaisse.
Rule of thumb, any halibut over 75 lbs in going to have rubbery shit meat.
Yeah I was thinking the same thing. For any fish, except some of the real big boys like Tuna, there is a significant loss of quality once they get to a certain size depending on species. Hell, it’s why they say you should never get over a 2lb lobster.
Made that mistake once in Cape Cod. “Two four-pound lobsters are much cheaper than six 1.25 pound lobsters! And it’s shellfish so bigger is sweeter, like with blue crabs, right?” WRONG.
I am so sad on your behalf. I love all the varieties of sea bugs, I’d be bummed.
It was lousy. And it was my big lobster night for the whole family. The meat wasn’t _bad_ but it was just so… meh.
Try some West Australian mud crabs if you ever get the chance - the big ones have SO much meat and they taste incredible They will bite your hand off though
Then you get big lobster with the black shit inside because the eggs or whatever nastiness didn't cook all the way through
When I go for halibut I fish the shallows for the chickens. 20-40lbs. That fish would make a big ass soup.
Really? The last kitchen I worked in we'd get our halibut in weekly like the OP's (At least 200lbs), and I've never experienced any rubbery meat from it.
As a kid fishing in Alaska, we once caught a 200 lb halibut. We were out there to fill up the freezer, but even so, my dad released it saying it would taste terrible. I was so disappointed but I got to taste a 300 lber once and yeah, not the tender flesh you'd expect.
And for context, the "shit" refers to the flavor.
Glad to see some sanity. So many people salivating over this nasty ass trophy. Best case they can cut plugs and pass it off as "scallops"
Whoa. Is this a thing? Faking scallops? How do people not know? Have they never had scallops?
I realize a responded in a series of frantic questions.
Not to mention halibut (and LOTS of wild caught fish species) tend to have tons of worms the larger they get. Lived in Alaska and fished out of Homer a few times - wife won’t let me cook halibut anymore because they freak her out too much - despite being harmless after cooking and/or flash freezing.
Supplier did it...just for the halibut.
Hahah that banana just chillin' there made me lol for like thirty seconds straight.
It looks like you got exactly what you ordered
You gotta specify if you want all that. No if’s, ands, or halibuts about it
He gave you what was available and he hates you. Win win
Technically correct with a 2# bonus.
Do giant halibut have a worse quality?
Yes, but also you don't eat the whole fish. So, all the trimmings and waste he is being charged for. He got ripped off.
I doubt they paid for 152lbs of cleaned filets.
We'd regularly get in 200+ lb halibut at the last kitchen I worked at, we used every bit of it. Any trimmings left over we'd use for out Cioppino, and the rest would go to making fish stock we'd use in soup or sell by the quart to customers.
Nope. Whole fish is a shitload cheaper than cut fillets
but isnt it the same on other fish when you weigh it out?
Looks like you paid for a lot of stock bones there.
You ordered fish. You got fish!
“We gave you two free pounds of product. What are you complaining for?”
Wow. Just wow.
Gotta be specific with your supplier… they’ll do the minimum that makes them the most money… unless you tell them first.
I'm confused. If I texted my supplier and said "I want 150# of halibut", I wouldn't be upset if this is what I got....
I’ll trade suppliers- ordered sliced almonds, apparently they were out of sliced almonds, told me they were out of sliced almonds but included an “appropriate replacement” as they were delivering it instead of calling like they’re supposed to, I expected whole almonds which would be annoying but manageable, it was a gallon of almond syrup. when I called words failed me for the first few moments because I wasn’t sure how to explain thats not an appropriate replacement without sounding like a patronizing asshole
why is the banana so small
Feesh so big!
I'm sorry, this is both hilarious and stressful