@lyndendaniels2137 size doesn't really make a difference in grade but it can in price. Larger fish are more expensive than smaller cause they typically yield better. Color and fat content are the biggest determining factors for the grading process. However, you never truly know what it will look like until you cut it and let the air hit it for abit.
Yes. Once I filet anything I check for parasites or cancers. Some fish is more prone to have them than others and usually they are concentrated in the bellies, gills and tails which can then be cut off and discarded.
Does the size of the fish factor into the grade at all, Or is it purely based off the color and texture of the meat ?
@lyndendaniels2137 size doesn't really make a difference in grade but it can in price. Larger fish are more expensive than smaller cause they typically yield better. Color and fat content are the biggest determining factors for the grading process. However, you never truly know what it will look like until you cut it and let the air hit it for abit.
very interesting. Do you check for parasites or anything like that? I know that's a problem with some species of fish.
Yes. Once I filet anything I check for parasites or cancers. Some fish is more prone to have them than others and usually they are concentrated in the bellies, gills and tails which can then be cut off and discarded.
this dope
Thanks