Factory directly supply Canned pink salmon in water to Brisbane Factory
Factory directly supply Canned pink salmon in water to Brisbane Factory Detail:
Canned salmon with bones and skins
Product detail pictures:
Related Product Guide:
Wild Planet tuna
How to Pick the Best Salmon Fillet on the Market
Being supported by an highly developed and skilled IT group, we could offer you technical support on pre-sales & after-sales support for Factory directly supply Canned pink salmon in water to Brisbane Factory, The product will supply to all over the world, such as: Ecuador , New Delhi , Belgium , Our company sticks to the principle of "high quality, reasonable price and timely delivery". We sincerely hope to establish good cooperative relationships with our new and old business partners from all parts of the world. We hope to work with you and serve you with our excellent goods and services. Welcome to join us!
http://www.asiafoodrecipe.com A master Japanese Chef can easily slice up an entire fish in less than 30 seconds. As we walk into a cutting house in Japan, you can see fish cutters slice up a Yellow Tuna with such precision and unrivalled speed. The dexterity for the slicing, skinning is crazy and amazing.
Key to this, is having a very sharp knife.
So, let’s begin the work to fillet the fish:
*To fillet a fish, hold the fish on the cutting board with the back of the fish facing toward you. Using a thin but sharp knife to cut through the back of the head to the backbone and turn the blade so it’s running along the backbone.
*Hold the fish by placing your non cutting hand over the head. Push your knife along the backbone to the tail using a sawing motion.
*Pull the fillet away from the body of the fish while making small cuts with your knife to retain as much flesh as possible.
*Using small motion strokes of your knife to remove the fillet from the rib cage, feeling your way around the bones with the knife.
*Turn the fish over and repeat steps 1 through 3 on the other side. Using the flat bladed knife, slice a bit of the skin away from the flesh.
*Cut a hole in the loosened skin so you can fit your finger through.
*Hold the skin through the finger hole you have created and pull the skin away from the fillet, using the knife to hold the fillet down. Hold the knife at a 45 degree angle.
*With your fingers and a clean tweezer, feel for any pin bones and pull them out of the fillets.
Here you go. You are done!
VISIT US: http://www.asiafoodrecipe.com
LIKE US at http://www.facebook.com/AsiaFoodRecipe
FOLLOW US at http://twitter.com/asiafoodrecipe
CONTRIBUTE : Email us at email@example.com
I was gonna fry that fish, but in the end, he really can’t help the way he is.
By Gill from Maldives - 2016.08.28 16:02
The product manager is a very hot and professional person, we have a pleasant conversation, and finally we reached a consensus agreement.
By Antonia from Romania - 2016.01.28 19:59