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FINFISH (WHOLE or FILLETS)

Fish is a very broad category that circles the world and includes too many species to name. Foodlinx carries what our customers request and orders delivery daily to assure a good production rotation. Finfish is available whole, H & G, Loin sections and fillet cuts each offering the yield and value that fit the plate.

 

fish

WHOLE FISH

Sometimes called “round fish” are intact with head and tail along with viscera.

There are too many fish species to list from all over the world and many that are marketed whole for foodservice.


     
fish

H&G (HEADED and GUTTED/LOIN CUTS)

This finfish is further processed creating a high yield end product. Loin cuts are the prime section, offering quality yields.

Most H&G and Loin sections are derived from larger whole fish varieties. This product forks well for cutting steaks or large pieces.


     
fillet

FILLETS

Fish fillets are boneless and typically skinless portions. Whole and split portions are determined by the whole fish size.

Fish fillets absorb flavors and seasoning throughout. As a center of the plate item it is simple to calculate foodservice cost.


     
Last Updated Wednesday, October 18, 2017 - 12:44 PM.