Making seafood chowder for a restaurant, shooting for about 20 quarts. I'm ok on the recipe side as I've been making clam chowder for years, but I'm wondering about when to add my diced fish (halibut and salmon scrap).
If I add it on the initial cook, I feel like they will all just break on subsequent reheats for service. If I cook it separately and add on the reheat, I know I'm missing out on a lot of flavor from the fish in the soup.
I've decided to add half my fish now and cook the other half separately, to be added later. Just thought I'd make a post here to see if anyone knows something I'm missing here.
Thanks!
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