Nothing he has said makes me think scam. Other chefs might disagree
with some of his judgments, but a scam makes me think he would benefit
from lying to your parents, and I don't see that that's the case.


I am not working as a professional chef. I do use frozen spinach when I
make spanakopita at home. I see no difference in taste, or, if I did,
it wouldn't be great enough to make up for the huge difference in labor.
Fresh spinach has to be cleaned and recleaned. Frozen you just thaw,
squeeze out excess moisture and use.


Fish can be grilled. It does dry it out a bit which is why one normally
grills oily fishes like salmon. This is a matter of personal taste.


As for storing thawed fish, are you sure you're all talking about the
same thing, that he knows you mean thawing and storing in the
refrigerator? I ask because there are people who would thaw at room
temp, then refrigerate or thaw and marinate at room temp. He might be
thinking that's what your parents are talking about, and if that's it,
he's correct that the fish should be in the fridge.


--Lia