Work at a restaurant

>Work at a restaurant
>Constantly changing the menu so large amounts of ingredients are given away to make room

>Came up on 25 pounds of Quinoa, about 20 pounds of cod and 20 pounds of Scallops

What do I make out of all this shit?

The cod you might get away with freezing a batch. Might also want to look into slating some of it. Cold smoking some of it, and I'm not even sure how gravlaxing would go on cod, but might keep some of it for a few weeks if kept air tight and very cold.

Quinoa is now your staple, store in airtight tubs, one in freezer, one in fridge, one in pantry. Pretty sure you could just treat it exactly as you would couscous, so with roast veg, middle eastern spices, salads etc.

The sacllops are the hardest.... 20 POUNDS. In shells or out? With or without roe?

Out of shell, without roe.

Resell them to any Asian restaurant.
You're sitting on a potential gold mine there my good fellow.

Yeah, I would pretty much look to be selling some in the next 24 hours if you could. Asians are probably more likey to go for it.

Otherwise... fuck... call your friends up, get a load of garlic oil/butter and chilli butter and lemon butter, fire up the grill in your back garden and serve it till they die.

Try and freeze a little for yourself but probably won't come out as well.

If you can't offload the scallops for cash quickly call your pals and have a scallop party man.

>resell them to a restaurant
What the fuck? What fucking restaurant is going to buy food from some random guy off the street?

An Asian restaurant.
You don't get out much, do you?

I don't go out to sell questionable seafood to random-ass restaurants if that's what you mean.

Cool. Scallop party it is.