At any given length, bluegills had the highest fillet
weight and yellow perch the lowest.
Preliminary studies indicated that boiling the samples in water for 15 minutes was the best way to cook 50-gram frozen catfish fillet
pieces so that they reached a uniform temperature of about 95 C.
We used to cut the fillet
with a knife and check it by hand, while another person would put it in the tray.
SERVES 6 FOR THE MARINADE | 1tsp garam masala | 1/2tsp ground cumin | 71/2tsp ground coriander | 1/2tsp chilli powder | 1/2tsp turmeric | 1/2tsp salt | 1/2tsp ground white pepper | 1/4tsp fenugreek powder | 1/2 onion grated | 4 cloves garlic, crushed | 3cm ginger, peeled and grated | 75ml natural yoghurt | Juice half a lemon Mix together all the ingredients | 6 salmon fillets
| Vegetable oil METHOD Gently coat the salmon fillets
with the marinade, cover and leave in the fridge for 1-2 hours.
are moved along with a segmented conveyor (with operators placing one fillet
in each compartment) to the top of the weigher, where they are transferred to a rotating funnel that deposits the fillets
, one at a time, into the screwfeeder troughs.
For the dressing, put the other three anchovy fillets
into a small food processor with the lime juice, coriander and mint, and blend for one minute.
I could not believe my eyes; the fried chicken fillet
, enveloped in a golden crunchy crust, was really 30 centimeters (1 foot) long, filling the serving plate almost to the brim.
Drizzle some olive oil over each fillet
and place the tray under a hot grill.
1 WHAT YOU WILL NEED 4 mackerel fillets
, 2 limes, a bunch of chives, sea salt, 100g chorizo, 12 single mussels, 1 shallot, 1 punnet of pea shoots, white wine, frying flour, olive oil 2 PREPARE THE MACKEREL FILLETS Pin bone them, then cut each of the fillets
in half and use one for pan frying, the other for the tartar.
Young's Seafood has launched a new range of frozen fish fillets
marketed specifically as an ingredient for fish dishes.
When the skins begin to colour remove the fillets
and place on a baking tray and spread a spoonful of tartare sauce on top of each fillet
Ingredients 4 x 100g fillets
of wild salmon ' tsp salt 1 tsp sugar 1 tsp chopped dill For the salad Handful of mixed leaves, rocket, water cress, baby leaf spinach and red chard 200g bulgar wheat, soaked in boiling water for 10 minutes Selection of tomatoes (quartered) 1 tsp whole black peppercorns 1 tsp cracked coriander seed Zest of ' a lemon 500ml olive oil 2 cloves of garlic ' red onion(finely sliced) ' cucumber (strips) 1 tbsp coriander oil Sprinkle cracked black pepper Sprinkle chat massala Salt to taste 1 tbsp lemon juice Method Cure the salmon: Mix the salt, sugar, lemon zest and dill together and rub over the salmon fillet