I have a friend, a chef, who started a job at a Spanish cuisine restaurtant with a great emphasis on seafood. When he told the owner that some of the fish was no longer fresh and a bit too whiffy to use, he was told not to waste anything, but to wash it with vinegar, or a water and chlorine bleach solution if really whiffy. He chucked the job in before someone was poisoned and the blame was put on him. The owner thought he was being quite unreasonable as the owner considered this to be normal practice & that my friend was being a temperamental prima donna chef.
