|
QUALITY
POINTS
(3 of 5)
|
Hospitality
and Catering |
|
 |
| Fish
which is used as a fish course
should weigh: |
100g
off the bone 150g
on the bone |
|
| Fish used as
a main course usually falls into the following
weights: |
|
|
|
| Fish
filets |
150g-200g |
| Fish
on the bone |
180g-220g |
| Small
Whole fish |
200g-300g |
| Medium
Whole fish |
400g-800g
(eg. whole soles) |
| Large
fish |
A turbot
of 3-4kg will provide 10-12 portions |
|
