AJAR.id – Hello Ajarian! The majority of hotels, restaurants and other catering outlets will purchase fish which has been either partially or totally cleaned. Fish can be purchased whole – i.e. just scaled and gutted, or filleted and skinned.
Some consideration before you determine the menu needs of fish:
- Is the main theme of the restaurant seafood or is fish just offered as an alternative to other meats?
- Is the fish being served whole or cut into portions?
The menu needs will specify how you should prepare the fish in portions.
Portions may be either:
Basic knowledge of fish cut is required for you to make the appropriate cooking method and control food costs. The correct practices of cutting fish will also help to make the recipes with detailed ingredients.
Nurturing You to Grow!
Written by: Alan Hickman, Garry Blackburn
Subject Matter: Prepare and cook seafood