How to trim and portion D-trim Salmon sides. (Part 2 of 4) Master Fishmonger Standard. скачать в хорошем качестве

How to trim and portion D-trim Salmon sides. (Part 2 of 4) Master Fishmonger Standard.

Trimming & portioning a Salmon side for retail/wholesale sales. In the second part of this 4-part series, we will be trimming and portioning a D-Trim, Scottish Salmon fillet. The methods I use are crucial to understand the importance of presentation for the consumer, people buy with their eyes, a scruffy/poorly trimmed piece of fish is much less attractive as a neatly trimmed one. The soundest piece of advice I was given when I first started in the trade was that “a piece of fish should look as neat and trimmed on your fish counter as it would in a Michelin starred restaurant.” Low standards produce low results, be fussy and be particular. If you wouldn’t pay for it yourself, it shouldn’t be on the display. In the video, I compare two sides of salmon and show the before and after trimming, it’s also crucial to understand that each piece of the fillet has different flavour profiles and textures, each has particular cooking methods that they are more suited to. Top loin – Lean, mild flavour with a soft succulent texture. Great for Sashimi, Salmon en’ croute and middle cut portions. Lower loin – Slightly higher fat content, slightly softer texture and more succulent and works well with the above along with kebabs, stews, and curries. Belly – Fatty, soft texture, super succulent flavour and is perfect for Sashimi, Fish cakes, Salmon burgers, or minced. Tail – medium lean, firmer texture, stronger succulent flavour, perfect for completely boneless portions, diced into pie mix, kebabs, burgers, minced and poaching. Yield & wastage Yes, it’s all well and good saying trim a side to make it presentable, however the trim must be utilised to get the most out of the Salmon and reduce your wastage and create tasty value-added lines. So, you can use the ‘corner piece’ for fish pies mix, fish kebabs and utilise that fatty succulent belly meat in fishcakes or minced to make burgers or sausages. These cuts are perfectly suited to these recipes and will produce a better value and better tasting end product. It’s a win, win.