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Whitefish.

post #1 of 2
Thread Starter 
So I was cleaning a case of our whitefish we get from the local fish market. The fillets are to large to serve as a whole. So we typically use a portion for a whitefish sandwich. My sous chef had always told me to cut the tails off. So the dinner fillet was "square" and the sandwich was the tail. My chef tore me a new one when he saw this. And my sous chef admitted he was wrong. But I know I've eaten at restaurants that do the "square" fillet. Any thoughts ?
post #2 of 2

Welcome to ChefTalk first.

Whitefish filets come in different sizes, so I am assuming you portion them.

 

If you are portioning them by weight I think your Chef was thinking the side that should have been cut off for sandwiches would have been the other side.This way the customer sees the tail.

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