Here are some of the most common:
Fillet—Refers to the full muscular side of the fish cut away from the backbone. Each fish produces two full fillets.
V-Cut—A fillet with a v-shaped cut in the forward section to remove pinbones.
J-Cut—A fillet with a more selective cut to remove tha thin part of the nape and pinbones.
Loin/Tail—Loins are premium cuts taken from the thickest, meatiest part of the fillet. Tails are cutfrom the thinner tail protion of the fillet.
And here are the basic forms once-frozen Norwegian cod comes in.
Come as 1-2 fillets per wrap, frozen together in a unit.
Fillets can be thawed and separated for individual use. Each cello unit can be easily cut into cubes or pieces for use as breaded fish pieces or in stews and chowders.
Fillets frozen in layers separated by plastic sheets so that the fillets can by "shattered" apart. This allows food service operators and restaurateurs to thaw and use one layer of fillets at a time, or only as many layers as needed, which saves money and increases the shelf life of the product. Operators can use fillets as is or can cut them into any form necessary to adapt to a wide variety of menu items.
Loin portions are individually graded and packed according to weight. Because of their uniform size, food service operators and restaurateurs can correctly calculate menu costs. The loin portion is 100% edible protein so there's no shrinkage. Because it's individually frozen, operators can select as many or as few portions as needed for added convenience.
A broad variety of products from blocks. Portions are available in several shapes-squares, nuggets and "natural" fillets. They're available plain, breaded, battered, topped and glazed.
Processed portions save operators time, contribute to cost-control and reduce labor and waste.
Preparation Time: 10 to 15 Minutes
Cooking Time: 7 to 10 Minutes
Mix the black bean sauce, sesame oil, soy sauce, sugar, cornstarch and water. Set aside. Wash, halve and core the peppers. Cut into thin slices. Peel, halve and slice the onions. Clean and slice the mushrooms. Trim off the snow pea stems and remove the "string" that runs down one side.
Heat the oil in a wok. Stir fry the peppers, onions and mushrooms for one minute. Add the fish chunks. Stir fry for 2 to 3 minutes. Add the sauce mixture and the snow peas. Cover and cook for 1 to 2 minutes, until the fish is done and the sauce has thickened. Stir in the pickled ginger, along with its liquid, and the cashews. Serve as is, or over rice.
Provided by Seafood From Norway
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
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