Keeping trout for a restaurant

[Toby_H]

What kind of time frame would it take from pulling the fish out of the tank to putting it on the plate?

Consider the additional work (cleaning the fish, etc) and add it to the "cost"... also consider it during your weekend rush... Also consider opening a sister restaurant in the Smokey Mountains so us East coasters can stop in

 

[swede]

if a restaurant has already planned on using this method to ensure freshness, they have already thought of the prep involved to clean and cook to order. a good chef can clean a fish rather quickly. believe me, if they want this, they will execute it even during a rush. 86 worrying about fresh fish

 

[davcheng]

you could also keep a certain amount (enough to fit a tank with filter etc that meets your monetary restrictions) and have it sort of as a "first come first serve" and just get shipments of fish more often in smaller batches.

 

[Gobrian44]

If you pull this thing off you better post about it and i'll have to stop by next tiem i'm in colorado lol