![]() | ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Professional Chef's Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
![]() |
| | Thread Tools |
|
#1
| |||
| |||
| Hey everyone, In a book I've read it saids a John Dory has six fillets instead of 2 is that true?? Thank you in advance |
| Sponsored links |
| |
|
#2
| ||||
| ||||
| Not really. It's a big, flat fish, so the fillets can be very large. The book probably referred to the common practice of cutting the fillets into smaller pieces. |
|
#3
| |||
| |||
| The only fishes I know of that produce 6 filets are those in the pike family: Musky, Northern pike, and pickeral. And that's only because they are handled differently than other fish to avoid the Y bones. |
|
#4
| |||
| |||
| IF I am correct, they have 2 fillets, but are usually butchered into 4. I believe they do this for size as well as the odd shape of the fillets. They kind of look like comment bubbles. Often times, people will sell "john dory" but will sub it for porgy or some other fish. But the only thing I KNOW for a fact, is that it's some good chit!!!! The 3rd best flavor fish I've ever had!!!
__________________ " Never fry bacon naked!" -Powers |
|
#5
| ||||
| ||||
| the fish fillets naturally seperate into 3 each side and then you cut them apart along these seams, generally the top 2 are only served, subject to where you work of course. Obviuosly we are talikng about the larger fish here otherwise carry on as normal |
| Sponsored links |
| |
![]() |
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| hi I'm John and very new at this | jemster3 | Welcome Forum | 2 | 02-14-2006 08:11 AM |
| John Thorne Books | theloggg | Cook Book Reviews | 5 | 07-05-2005 03:08 PM |
| John Dorey filet | riverrun | Food & Cooking Questions and Discussion | 4 | 02-12-2005 12:42 AM |
| st john | cmj | Restaurant Dining Experiences | 3 | 07-12-2002 04:20 AM |
| John Entwisel.. | cape chef | The Late Night Cafe (non-food/cooking discussion) | 29 | 07-10-2002 03:48 PM |