Break Down Basics: Flounder
If your kitchen moves a significant amount of seafood, being able to break down a fish is an invaluable skill. You will save money cutting your own filets, have more control of portioning, and be able to better guarantee the quality and freshness of the products headed to your guests.
Training Video
Break Down Basics: Flounder
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If your restaurant sells a reasonable amount of seafood, mastering the art of fish preparation is an essential skill. By learning to break down a fish, you can cut costs by filleting it yourself, gain greater control over portion sizes, and ensure the utmost quality and freshness for your guests.
This comprehensive tutorial provides crystal-clear, step-by-step instructions that emphasize precise techniques, starting from assessing freshness to expertly filleting and maximizing every part of the flounder. Watch this video and elevate your fish-mongering skills to the next level.
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Break Down Basics: Red Snapper
If your kitchen moves a significant amount of seafood, being able to break down a fish is an invaluable skill. You will save money cutting your own filets, have more control of portioning, and be able to better guarantee the quality and freshness of the products headed to your guests.
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