Cutting
It is important that the head is cut correctly with nice and clean cuts. If the head is cut incorrectly with loose collar bones and ruined necks, it results in poor quality or even in the fish being ruined.
The decapitation can be done manually or mechanically. There are several methods of cutting.
Round cut: cut through the throat and the upper intestine. Avoid harming the collar bones. Cut through the cartilage between the neck vertebrae and press the head backwards while cutting. The head is to be cut with a crescent-shaped cut, without tearing it off.
The round cut is used when the fish is to be used when the fish is to be salted, salted and dried, or just dried (stockfish).
Straight cut: remove the head in one continuous cut.
The straight cut can be used when the fish is to be filleted or sold as whole, fresh cod.
You can clearly see the difference between round cut and straight cut here.
Japanese cut: In a Japanese cut, one cuts from the neck diagonally behind the collar bones and pectoral fins down towards the anal vent. Cut as close to the collarbone as possible. Do not cut all the way to the anal vent, one to two centimeters of the abdominal cavity is supposed to remain.
Icelandic halibut and red fish is often Japanese cut.
The following points are important when cutting:
- Use the correct cutting method
- Make the cuts straight
- Do not damage the collarbone and the post-clavicle bone
When cutting cod, it is important to be aware of the post-clavicle bone. It is attached to the collarbone and goes diagonally into the filet. If you handle the fish too roughly, the post-clavicle bone can cut into the flesh and cause bleeding.
