Very long read, bit damnably interesting. Thanks.

Actually if you do not overcook it, there will be no smell

@AnneWimsey I wouldn’t trust undercooked fish… Grew up on Salmon, Dad fried it ..well done. It’s amazing I still like fish, though rarely find it on the East coast..

@Varn I did Not say undercook it, just not Overcook it...sometimes a matter of a minute!

... or possibly good news for certain fish, if demand is down.

I don't know. I just caught the snippet about wholesale fish.

i was trying to think of things that most people only eat at restaurants. high end steaks? i think it does stand to reason that prices are dropping.. people want the experience of being waited on. that and chefs have managed to convince most of us that its simply not possible to prepare food correctly without xyz fancy equipment that just can't be replicated at home.

i was talking to a friend in NM... a restaurant there was selling comestibles like TP on their take out menu. I think the thought was "we've got it in our stock room, we know people need it, we should sell it as a public service". So I think a roll of TP was like $3 and Im sure it wasnt very good. Probably cost them half a dollar a roll. Public outcry about price gouging ensued, but the restaurant was totally blindsided. They were using normal mark up for their industry and just trying to help out the people who had no other choice. kinda funny how people perceive "good prices"

@MarkiusMahamius Strange indeed. I can understand people paying a premium for the ambience and the service. That's why take-away food is cheaper. But why pay extra for TP when you're not using the restaurant toilet and there's no smartly attired waiter to wipe your bum with your purchase?

@Petter well hell, now I have to research it

@MarkiusMahamius you rarely even find Prime grade in stores, the restaurants claim it all

@AnneWimsey you have to go to specialty markets. they exist, but its pretty niche. it also helps to have lots of rich people in a small area, like manhatten or some of the other communities around here.

I just slap it in the pan with some butter and add heat for a few minutes. Mainly because I like fresh water fish..

@Petter trout is great

@AmmaRE007 As long as you don't waste time trying to tempt them with an artificial fly.
I used to catch a grasshopper, impale it still wriggling on the fish hook, and drop the line in the water.
10 minutes later a fresh trout would be sizzling in butter in the pan on my riverside fire.
20 minutes after that I would be having a nap, stretched out on the grass, in the sun.

@AnneWimsey Still not as effective as a wriggling grasshopper.