Quote:
Originally Posted by redcrbbr
thing is he cuts through the bones around the stomach cavity leaving them on the fillet.
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That is the only way to do it.Then just trim them off with a J-cut.
I guess being it the fish processing business I am not surprised. I am not saying I am at that fast, but I have seen many much faster. Especially in Asia.
His yield does look to be very good, though.
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