How to Fillet and Skin: Hoki - Tips and Techniques by Knifetechnz
Автор: Dean Grooby
Загружено: 2014-02-24
Просмотров: 5174
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Filleting fish can be a daunting task for the first time. What ever technique you learn or don’t learn, could stay with you for a lifetime of bad habits which are harder to break. I remember what it was like being given a lamb to cut up for the first time and not knowing where to start, unfortunately the results are obvious when you’ve finished hacking.
As a commercial filleter, we were always reminded about meeting fish recoveries/yields (36 – 41 % is a range for skin on) and not leaving flesh on the bone, any lower than this and higher products losses are achieved. In the commercial industry, many fish are used for a multiple of products for human consumption such as heads, roe, livers, fish frames for stock etc. with another range of products such as oils, powders, stock feed, pharmaceuticals, fish baits etc., with 100% of the fish being used.
For other Video's on How to Fillet: See www.knifetechnz.co.nz/how-to-fillet/
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