No matter how long you’ve been filleting fish, nobody does it perfectly every time. You may have to trim out a rib bone that got left behind, or slice pieces of fin rays off the edges of your fillets.

The machine is designed with respect to hygiene, food safety, maintenance, performance, fillet quality ... it very easy to change between different fish qualities. It is also designed in ...

This is a classic French technique and how we cooked all our fish to order back in my days at Pierre's Restaurant in Wellington. Use a trimmed plate-size fillet per person. Using a large pan you ...