[Relax, Nariko. He's not going to fry anything. In fact, he's turning the broiler unit on for his oven before he juices a few lemons and pours it over the salmon, then adds a few pads of butter and some salt and pepper before throwing it under the broiler.]

It's easy to make in big numbers and hard to mess up, but I don't go out and pay premium for the cook if he's selling easy.

[With everything underway, he rolls to the seat she's taken.]

You want to know who handles seafood the best, though? Restaurant-speaking, anyway.