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Serious question, did that $12 fish spatula from the restaurant supply place in Chicago actually beat my tongs?
I've been using tongs for everything on the line for about 8 years and always thought a fish spatula was just a fancy extra. Last month a prep cook at my place in Chicago handed me a $12 one from the supply store on Fulton and told me to try it on a batch of pan seared branzino. The thin edge slid right under the skin without tearing it and I flipped 6 fillets in a row with no breakage, which never happens with my tongs. Now I keep it in my knife roll and I've used it on way more than fish. What tool did you all think was hype until you actually gave it a week on the line?
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