Decades of experience in the seafood business and a multitude of consulting projects to high level seafood producers makes Mr. Fish the best in this business. If you are in the seafood business, you know that margins are getting smaller, yet the opportunity is there - more fish is consumed world-wide than any other marketable item, and people are willing to pay top dollar for best quality.
Broadline Distributors:
Mr. Fish sez "If it smells like fish, eat it!"
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Are you comfortable answering the following questions?
* What species of fish do most customers want at restaurants?
* How can I tell if the fish is really fresh?
* Should I buy: Red Snapper, Lane Snapper or Mangrove Snapper?
* Is the price, quality, and taste the same or different?
* What is cold filtered smoked Tuna, and why is it considered
better tasting than Mahi?
* Why are some Mahi Mahi much better tasting than Mahi?
* Do I know if it is really locally caught fish versus imported?
* How do I know if I am paying too much for fish?
* How long can I keep fresh fish in my cooler?
A. Mr. Fish's School of Fresh Fish: As a restaurant owner or chef, how
much do you really know about today's fresh fish?
B. Buying Better: Mr. Fish will work with the seafood buyer to help
"broaden" the buying line. At times it is easier to go through
a broker than to buy direct. Mr. Fish can also source products
from specific countries and locations of production, all to spec.
C. Sales: Mr. Fish will ride with the salesmen in order to better help
them understand product, supply them with reference
materials on each product, and work with specific chefs in
each account they work
