Imagine owning your own small restaurant and, after working the night before, getting up early in the morning to catch your own fish. You stand by the cold water tending several fishing rods in the dim early morning light, shivering, smoking a cigarette or two. After several hours, you take your catch back to your restaurant and put it on ice. You would have time to take a nap before cleaning the fish and getting ready for a day of work. Wouldn't it be much easier to thaw a few frozen fillets you purchased from a wholesaler? If you had the choice, which path would you follow?