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We would like to assume much of the basic fish preparation work. This saves valuable kitchen preparation time , eliminates unnecessary waste and gives a more consistent end product for the client. The processes are listed below:

DESCALING

The removal of all scales which are inedible on the surface of the fish.

CLEANING

This involves the evisceration of the fish and the removal of stomach and gills.

FILLETING

This is the action of removing the fillets from the bones using a knife. The end result should always be a clean piece of fish almost ready to go...

PIN BONING

Fish posess several small bones within the flesh which should be removed after filleting.  Bones are a necessary evil of course but it's our responsibility to remove them during the process flow.

PORTIONING

Generally speaking fish will be scaled, filleted and pin boned in our normal production cycle, but some clients welcome a finished cut portion of fish to a weight tolerance e.g. a 200 gram salmon portion. Although this work is generally carried out by the kitchen staff, we can and do provide this service for large banquet orders where kitchen space may be compromised etc.

QUALITY

We encourage you to consider following tips when buying fish:

• Fresh whole fish should be firm to the touch and smell fresh. The eyes should be bright and shiny and the gills should be red.
• Molluscs should be closed or close when you gently tap them. No cracked or broken shells.
• Smoked fish should be glossy with no discolouration.