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Cutting Fish and Seafood |
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| Cuisine |
Other |
| Dish Type |
Other |
| Method |
Other |
| Supplied By |
Seafood Chef |
| Submitted By |
seafoodchef |
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| Category |
Handling and Storage Tips |
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Time |
-- |
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Calories |
-- |
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Serves |
-- |
| Email |
info@seafoodchef.ca |
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| How to Prepare : |
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| When cutting seafood for fillets, steak or portions one has to be
delicate with the product to avoid any breakage.
This is especially true for softer fish like whitefish or arctic
char.
Portion Control: The more accurate the cut, the less food waste,
the less expensive the portion!Click here for a Salmon Fillet Trim Chart |
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