Japanese Fillet includes collar and ribs. Dressed is gutted, scaled, tail and fins removed (could be H/On or H/Off).Also, be sure to check-out the “ how to fillet fish” page of video tutorials to see the technique used for different fish. Your actual yields will vary depending upon a number of variables including the size of the fish (larger fish generally have a better yield), season, sex of the fish, and the skill of your fishmonger. However, if you do breakdown your own fish, or want to give it a try, then these are suggested yield percentage standards for your fishmonger or cooks to try to achieve. Most of today’s chefs do not know what the fish fillet butchering yield is for the vary fish that they are serving! And although it is a very sad thing, it is completely understandable as utilization of the whole fish is not possible in many operations, and it is much easier to rotate product when you can purchase 5 – 10 lb at a time rather than a whole tuna. The art of the Fishmonger is becoming more rare in the US as this skill set is left to the seafood processors, and chefs loose touch with how to break-down fish. Finfish Butchering Yield % to Fillets and Loins
0 Comments
Leave a Reply. |