- Whole fish without fins - cleaning the abdomen and scales and lowering the fins
- Without eyes - a whole fish without eyes
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Cutting options
In order for us to provide you with the product according to their requirements, as part of the order, you are required to specify the way you would like us to cut the fish.
For your convenience, below are details and explanations of the cutting options
- Restaurant- Whole fish with fins - belly clean and scales.
- Cutting for sushi - long and thin stripes
- Ceviche cutting - small squares
- Slots- Whole fish with slots on the outside of the fish
- Headless - a whole headless fish
- Fillet with skin - cutting the fish lengthwise, separating the sides, leaving the skin on each side
- Book- cutting the fish lengthwise, without separating the sides (connected in the middle in the shape of a book) with the bones with a head
- Sheep- cut lengthwise, separating the two sides of the fish, with the bones
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- Butterfly- two fillets attached to the skin without the bones and without the head
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- Chain - Round slices are attached
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- Slices- Round slices with the bone
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- Sliced Polishing - Round slices with the belly closed
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- Fillets without skin - cutting fish along with the separation of the parties, without skin
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- Prepare for grinding- fillets without skin and without bones
- Ground- grinding of skinless and boneless fillets
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- Slices of Salmon - Slices of salmon fillet
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