www.fusecon.com

[dmw]

Originally posted on 12 September 1998 - Matt Conrad (mconrad@indiana.edu)

While in high school, I worked for a fast-food restaurant (which shall remain nameless). Our fish fillets were cooked via a two-step process: the frozen fillets were "blanched" (cooked halfway) and stored in a refrigerator to await another, final dip in the fryer for the same amount of time.

One day we had an unusually high number of fish sandwich orders, and we ran out of blanched fillets. When a customer placed the next fish order, one of our employees took a frozen fillet from the freezer and blanched it. Not realizing that frozen fillets needed additional time in the fryer, he assembled the sandwich and served it.

A few minutes later, the manager on duty found out what had happened. His reaction? "Someone in the dining room is eating half-cooked fish!" Nonetheless, he made no attempt to find the unwitting customer and replace the sandwich.

Reply 1: Posted on 23 July 2001 by Dan King (gregnash85@hotmail.com)

1/2 way cooked fish it not harmful, shell fish is way more harmful. Raw fish acually taste better. If cooked all the way the fish is dry and taste bad...