In New York City, the food truck revolution has hit the streets.
From a kitchen in a warehouse in Queens to a sushi restaurant in Brooklyn, the trucks are bringing fresh, flavorful, and high-quality fish to the city’s hungry masses.
But one of the biggest hurdles facing these fast-casual restaurants is how to market to New Yorkers who don’t live in the city.
The big question: How can we do a better job than the traditional restaurants of serving up fresh, high-end seafood?
I had the opportunity to interview several chefs from the seafood food truck scene to find out.
How do you prepare the fish?
What are the basic steps you use to prepare the food?
First off, there’s a process of preparation that we go through when we make our fish.
We start by taking our fish and then cooking it.
When we cook it, we want it to be perfectly tender, so we don’t overcook it.
We also want it not to be overcooked so that it loses its flavor.
So we want to be sure that it’s not too salty or too sweet.
We want to make sure that we’re using a very good quality fish.
And we want the color and flavor to be really good, too.
Then we use our oven to sear the fish for about an hour.
We don’t want to over cook the fish, so that we lose its flavor and texture.
We just want it really, really good.
So it is really important that the fish is cooked thoroughly.
Then, after it’s done, we put it into a vacuum sealed bag and it’s put in a refrigerator to rest.
After about two hours, we take it out and we put the bag in the oven and let it cook for about 20 minutes.
When it’s finished, it’s ready to eat.
The process is very similar to cooking fish in a grill.
You take the fish out of the water and then you put it on a plate or in a bag.
After the fish has been placed on the plate or bag, we add some more salt.
After it has been cooked, we then put it in the refrigerator and it stays there for about four hours.
What are the most popular types of seafood in New York?
Seafood that comes from New York is very expensive.
It’s like $20 a pound for a large fish like a salmon or a king mackerel.
It also has to be from the Northeast.
So there are very high quality varieties that are sold on the streets that are $8 to $10 a pound.
It varies from the high-dollar stuff to the more affordable stuff.
So you can get a very fine fish, like a yellowfin tuna or an Atlantic mackerell.
But there’s also a lot of really cheap fish like bluegill, king mackel, king salmon, and so on.
How do you find the right fish for you?
There are so many different types of fish out there that we have to choose from.
We have to ask ourselves, Is it fresh?
Is it flavorful?
Is the flavor of the fish really good?
If it’s the former, then we are probably going to pick a fish that we like.
But if it’s like, the flavor is just a little off or it’s too salty, then it probably won’t be our fish of choice.
So, it might be a good idea to buy a fish from a New York sushi restaurant.
But what about the fish that is just going to be a novelty for a customer?
We’ll go back to the fish and say, “What about this one?
That one’s going to have a different flavor, so I’m going to buy that.”
Then we’ll pick out a fish of our own.
When we cook a fish, we usually put it through a grinder and then we cut it into smaller pieces, like about a quarter inch long.
Then that’s put into a large bag and put in the fridge.
The fish then goes into a separate container that is vacuum sealed and then it sits for about three to four hours to let it ripen.
How long do you put the fish in?
Usually, it takes us about 20 to 30 minutes to put it all together.
When the fish’s ready, we open the bag and then put the entire bag into the refrigerator for another 20 to 25 minutes.
We’ll then put in another bag and open it up.
Then it goes into the freezer for another three to five hours.
Then the fish goes into another freezer bag and goes in the freezer bag for another five hours to come out.
When is the best time to cook?
It depends on what kind of fish we’re looking for.
If it is a king salmon or king mac, it goes in very quickly.
If you want a white or bluegilly, it’ll take about 15 to 20 minutes to cook.
If we’re trying to find the fish