Thank you. I really liked your style of serving dishes and original execution. I have always believed and still believe that a fish restaurant is a very labor-intensive business that requires a lot of responsibility. You're doing a great job with this!
It seems to me that there is not much difference - fish or meat. Everything related to protein products requires constant monitoring. By the way, this even applies old kitchen equipment - https://www.amgoodsupply.com/what-to-do-with-old-restaurant-equipment I knew the owner of a grill bar when I was a student. I remember that he said that they had to replace the frying equipment and meat cutting tables every three years. This is simply a reasonable precaution to maintain sanitary standards.