How to prepare (gut and cut fillets) a whole fish
From: 849.00 $
Wild fish caught in Atlantic, North-East
European Pollock leaved under 1m and 100m depth in Atlantic, Channel sea, North sea and Mediterean sea. The flesh of the Pollock looks like the one of the cod with a more delicate taste.
The ratio between the weight of the whole fish and the fillets is 2 , which means that for a fish of 1 Kg, you will get around 500g of fillets.
One fish of about 2 Kg will be enough as a starter for 16 and a main course for 8.
Product Features: Gutted/Headless
French Name: Lieu Jaune (Pollachius pollachius)