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Fish processing highly involves very strict controls and measurements in order to ensure that all processing stages have been carried out hygienically. Thus, all fish processing companies are highly recommended to join a certain type of food safety system.
A fish fillet, from the French word filet (pronounced) meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful ...
A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long.
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Fish filleting is either done by mechanical filleting machine or by hand. The machine which is used for the production of fish fillet has cutting knives which cut the fillet from the backbone and take out the collarbone.
There are several ways to cut a fish fillet: Cutlet This fillet is obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail.