Why frozen fish could be the new 'fresh'

from The Lock In Pub Podcast · host William Reed Ltd

Working with frozen fish and seafood could help pub chefs meet growing consumer demand for a greater variety of fish dishes, be more creative and cut wastage, they just need to cast aside preconceptions first, finds The Morning Advertiser.

Episode metadata supplied by the publisher feed · Published Jun 18, 2017

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Why frozen fish could be the new 'fresh'

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