Cutting Method
- Fish Head cut into half and vacuum pack in half per pack.
- Centre body part of the fish will be cut into steak(block) cut and/or fillet (meat separated from the main bone).
- Fillet of fish meat can be cut into small slices for serving via steamboat, braise, cook in plain porridge, fry.
- Fish tail will be butterfly cut for ease of serving via steam.
Thawing / Defrosting of Fish
- First Option Thawing under Water :
- Start with the fish solidly frozen. Don't pre-thaw in the fridge.
- Don't remove the vacuum-packaging before thawing. Thawing fish “naked” under water makes it waterlogged and loss the freshness of the fish.
- Use only cold tap water to thaw as this minimizes the risk of bacterial growth.
- After the fish been thawed, open up the vacuum pack and raise the fish with clean pipe water.
- Use the thawed fish immediately to ensure best results!
Second Option Defrosting Fish In The Refrigerator:
- The safest way to defrost food is in the refrigerator. When food is defrosted in the refrigerator, the food doesn’t need to pass through the temperature danger zone. This is why it’s the safest of all defrosting methods.
- To defrost food in the refrigerator, ensure that the temperature is 4°C (40°F) or below and that the items being defrosted are placed on the lowest shelves to prevent dripping or splashing.
- It can take quite a long time to defrost fish in a refrigerator. Large items, such as frozen turkeys, can take several days to defrost as you need to allow at least 24 hours for every 2.5kg. Even small items will take at least a full day to defrost.