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  1. #1
    Join Date
    May 2004
    Location
    Sunshine Coast Queensland
    Age
    54
    Posts
    0

    Default Fish & Chip SHops

    Where I live we have 4 fish and chip shops fairly close by- it's a tourist area.
    Last night I went to the premium joint who have their own trawlers and also sell fresh seafood - and charge accordingly.
    They have a sign up saying they cannot guarantee boneless fish - the first time I have EVER seen such a sign I might add, in any chippie, in WA, Qld, Vic, Tas & NSW.
    I didn't finish my snapper after finding nine bones in the first 4 mouth fulls -yet the snapper I my neighbour gave me caught on his boat was a bigger fillet and completely boneless.

    Am I being anal and asking too much of the chippie or am I getting stiffed because they don't want to go to the expense of boning fish properly?
    Cheers

  2. #2
    Join Date
    Sep 2002
    Location
    Minbun, FNQ, Australia
    Age
    66
    Posts
    1

    Default

    Sounds like laziness to me, I'd be voting with me feet & maybe send them a postcard telling them that you did so.
    Cliff.
    If you find a post of mine that is missing a pic that you'd like to see, let me know & I'll see if I can find a copy.

  3. #3
    Join Date
    Jul 2005
    Location
    Oberon, NSW
    Age
    64
    Posts
    0

    Default

    More likely they don't want to pay someone who knows how to bone a fish properly... and are paying minimal wages to some 17yo who has TAFE "certifications" in boning instead.
    I may be weird, but I'm saving up to become eccentric.

    - Andy Mc

  4. #4
    Join Date
    Sep 2007
    Location
    Bottom of the leg
    Age
    82
    Posts
    366

    Default

    Totally agree with cliff.

    Sounds like he's trying to save money.
    Talking to the local fisho last week he told me it's $29 dollars a kilo for filleting King George Whiting
    Cheers Fred



    The difference between light and hard is that you can sleep with the light on.
    http://www.redbubble.com/people/fredsmi ... t_creative"

    Updated 26 April 2010
    http://sites.google.com/site/pomfred/

  5. #5
    Join Date
    Aug 2005
    Location
    Queensland
    Posts
    613

    Default

    Agree with the above.

    With the "modern fish & chippie" there is also the problem of substitution - in many cases when the fish is processed and cooked identification can be difficult.

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