Hehehe, I just say, I never cook the same "recipe" the same way twice, so would likely never do in a restaurant, but I love cooking and I reckon a good cook loves experimenting depending on taste at that moment in time... I do - - - stir-fry Malaysian/Singapore style, South Indian style curries, prefer to use only basmati rice as it is low GI has a very long grain and is quite adaptable, like producing the occasional 3-veg-and-roast, What I grow/butcher is best... Plucking feathers are a pain, as is disposing offal & gutting... - - and, as for fishing - I will request someone else does the catching, I do the rest...
If you are into smoking food, try "tea smoked" chicken breasts stuffed with a bit of bre (cheese) - - alongside fish cut into small pieces (almost like grated cheese), then cooked in sour lemon juice and chopped hot-chillies in the refrigerator, - - then garnished with lightly pan browned diced onions adding a dash of coconut milk and spices... Think in terms of contrasting sensations... and the likes of banana&mango nectar for a drink or drizzle... cold side dish of fresh seasonal salad... If you can get them fresh, those little "bait-fish" between .5 and 1 inch long, deep fried to a golden crisp and sprinkled lightly over all... "Masalais mystery main-course" will work for those who have a heart for food and cooking...
I have done commercial cooking (about 100 Sergeants and Officers in adjoining messes) and would always get a full turnout when I was serving "rubbish" meats, as I would make a sweet-and-sour and the lot would be devoured in short order, the latecomers would miss out and made do with Quiche and some leftovers... - I got to go early...