PREPARATION

The following options are available as drop down preparation options when you make your fish selection. We have provided detailed descriptions of each option to assist you in making your selection

As Is -  Fish is not cleaned - simply left the way it is.

Butterfly – Fish is cleaned, gutted, and the entire backbone is removed from inside the fish whilst leaving the fish whole.

Butterfly, Fins and Head Off – Cleaned, gutted and backbone removed.  The fins and head are then cut off.

Butterfly, Fins and Head Off, Deboned – Cleaned, gutted and backbone removed.  The fins and head are cut off, and all remaining bones are completely removed.

Cleaned – Scaled and gutted, leaving the fins on.

Cleaned & Fins Trimmed – Scaled, gutted and fins removed.

Cutlets – Cleaned, gutted and fins cut off.  The fish is then cut through the bone into pieces.

Cubed – The whole fish is filleted, skinned, and the bones are removed.  The fillet of the fish is then diced into cubes for your cooking preparation.

Filleted – The whole fish is filleted into two fillets, with the skin on.

Filleted Skin Off – The whole fish is filleted into two fillets, skin is removed.

Filleted Skin Off, Bones Removed – The whole fish is filleted into two fillets, skin and bones are removed.

Half Butterfly, Half Cutlets – The whole fish is cleaned, gutted and the backbone removed halfway.  Half the fish is then cut into pieces.

Half Buttefly, Half Filleted – The whole fish is cleaned, gutted and the backbone removed.  Half the fish is then made into two fillets.

Half Butterfly, Half Minced – The whole fish is cleaned, gutted and backbone removed.  Half the fish is then filleted and these fillets are minced.

Half Fillets, Half Cutlets – The whole fish is cleaned and gutted.  Half the fish is cut into pieces and the other half is filleted.

Half Cutlets, Half Minced – The whole fish is cleaned and gutted.  Half the fish is cut into pieces and the other half is cut into fillets which are minced.

Minced – The whole fish is filleted, skinned and boned and the fillets are minced.

Minced and Bones Kept – The whole fish is filleted, skinned and boned and the fillets are minced.  The bones of the fish are then washed, cut up and given back to you for your use.

Thin Strips – The fish is filleted, skinned, de-boned and then long thin strips are cut from each fillet.