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In the wholesale fish business, scrod is the smallest weight category of the major whitefish. [1] From smallest to largest, the categories are scrod, market, large, and whale. In the United States, scrod haddock or cusk weighs 1 + 1 ⁄ 2 –3 pounds (0.7–1.4 kg); scrod cod 1 + 1 ⁄ 2 – 2 + 1 ⁄ 2 lb (0.7–1.1 kg); and scrod pollock 1 ...
The fish slice was originally an item of silver service used for serving fish at a dining table and was generally made of silver or Sheffield plate rather than copper or tinned iron to avoid the possibility of affecting the taste of the fish. [4] The first known slices intended specifically for serving fish were mentioned in 1730. [4]
Special cut fillets are taken from solid large blocks; these include a "natural" cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on; pinbones may or may not be removed. [4] A fletch is a large boneless fillet of halibut, swordfish or tuna. [4] There are several ways to cut a fish fillet:
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Canned cod liver. Cod is popular as a food with a mild flavour and a dense, flaky white flesh.Young Atlantic cod or haddock prepared in strips for cooking is called scrod.Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
In some fish companies, fish filleting is done manually. This way of fish processing involves high labor costs. During the processing of fish fillet, the stages are same as the processing of whitefish but the fish are filleted by hand rather than machine. The fish is headed, gutted, de-iced and de-scaled. It is then graded and filleted by hand.