Mako Shark
Many month ago I came up with an idea. Seafood is one of the toughest areas for most servers to learn. Growing up in the Midwest most of the seafood I ate was called “fish” and usually served in “stick” form. Early in my restaurant career I served tilapia and cheap salmon. It wasn’t until I began working in a seafood restaurant that I really started to learn about fish. There is an incredible amount to learn.
I found numerous resources, both online and in print, to help me gain a better understanding of seafood and how to sell it. The problem is that each of these resources gave me one part of the picture. Seafood Watch is an incredible site, but it primarily designed to talk about the environmental impacts of different types of seafood. Fishbase has every detail you could imagine, but is designed for biologists rather than the average person. National Geographic has information, but it makes me feel guilty about eating the fish I read about.
So today I am going to try something different. I am going to give you the basics on two fish you might not know a lot about, but pop up on menus from time to time. This is a combination of information guests could ask about, trivial facts to create banter, and the scientific names that will allow you to research them more if you wish. This first installment covers Ahi Tuna and Mako Sharks. Check out the hyperlinks within the descriptions to find previous posts that I wrote in anticipation of launching this feature.
Read the full post at Foodie Knowledge
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