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PREPARATION METHODS (1 of 9)
Hospitality and Catering
TRIMMING FISH SAFETY

Fish is trimmed to remove fins or to shape the fish cut into the appropriate shape prior to the next preparation stage or cooking process.

Trimming of fish is performed using a fish filleting knife, fish scissors or cooks knife.

You should work with only one knife on the bench and trim fish carefully to avoid accidents. Ensure that you keep your bench clean at all times.
CUTS OF FISH REQUIRING TRIMMING The shaping and removal of fins is called trimming
* Goujon/Goujonette * Supreme
* Delice * Troncon
* Darne * Filet
* Paupiette * Small whole fish
* Large whole fish trimmed for deep poaching
Trimming Washing Descaling&Gutting Skinning Fillets Portioning & Cuts Coating