Droolinggimps Big Guide to Fish

Ah yeah I see it now.. Easy to miss I guess lol.

In 1997, Heinz acquired the brand and the majority of the John West Food company operations, excluding those in Australia, New Zealand and South Africa which continued to be part of Unilever.[3] In March 2006, Heinz sold its European Seafoods business to French-based MW Brands, itself owned by Lehman Brothers banking group, for EUR 425 million.[4][5]
In 2010, Thailand-based seafood processing company Thai Union Group bought MWBrands, resultantly becoming the world's largest canned-tuna producer.
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Source

I guess the info on the site I copied from is out of date. I did use it just for fishing methods though. When I have a day spare I will update the OP and tidy it up somewhat as I have more information to add plus, all being well a few more videos.
 
yeah we get worms and other parasites all the time. The worms you find in Cod are normally removed before we put on display however iirc I mentioned in the OP about they can retain inside the meaty part of the fish and are hard to see or find. They are alive so they will 'worm' their way out at some point. Freezing and cooking does kill them and are harmless to eat. This applies to all fish parasites.
 
Righty oh! then. I have got an email at work saying I am to attend a one day course on Fish at Billingsgate Fish market in London. This takes place a week on Wednesday. Never been there and only seen it on TV the other month or so. Should be interesting. We will be shown various fish we have never seen before, cooking and eating fish, an in depth insight into the fish industry too. Lots to cover.

Not looking forward to the trip on the train by myself and stopping over night either. There are about 20 fish managers going from all over whos' store is being converted into the Store of the Future. Obviously we will be staying at same hotel etc. but still a daunting few days.

Ill report back after I have been. Hopefully with pics.
 
We cant use proper filleting knives due to health and safety. So we are lumbered with Butchers boning knives which I have been using for 18 odd years, so quite skilled in that way. Morrisons are looking into filleting knives but that will take ages. The method you mentioned is one I do use. All depends on what I feel like doing at the time.
 
Tell me about it. I questioned this issue to Morrisons company trainer whilst on the course and he said they are looking into it. He said there is a H&S aspect of it and I said... a knife is a knife. Whether it be a steak, fillet or boning one. The metal itself isn't the issue its the person that's holding it. We are all trained on using them, if we have an accident then its our fault as we are supplied with PPE and have our training cards signed off by ourself saying we are fully trained.

Stupid non issue if you ask me.
 
Canoe a fish? Come on give me something worth trying.. I can do that with my eyes closed and one hand tied around my back :-p,

Now pocketing a flat fish from the tail, thats something worth trying for you guys.
 
Thanks for your post.. I only take the head of our Salmon, any other fish I leave on when filleting.

Yeah there was a bit of waste but like I mentioned in the comment on my video (iirc) my knife was a bit pants to say the least.. Got some new ones now and I may make another video sometime soon.. See if I can beat my time, wish I guess I can due to having better tools :-)
 
Ahh you might be on about Basa.. That's what we call it here in the UK

The basa fish, Pangasius bocourti, is a species of catfish in the family Pangasiidae. Basa are native to the Mekong and Chao Phraya basins in Indochina.[2] These fish are important food fish with an international market. They are often labeled in North America and Australia as "basa fish", "swai",[3] or "bocourti".[4] In the UK all species of Pangasius may legally be described as river cobbler, basa, pangasius, panga, or any of these with the addition of "catfish".[5] In Europe, these fish are commonly marketed as "pangasius" or "panga".[6] Other related shark catfish may occasionally be incorrectly labeled as basa fish, including P. hypophthalmus (iridescent shark) and P. pangasius (yellowtail catfish).
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er...... NO.

At Morrisons and I presume most supermarkets Cod loin is around £18 kg (currently half price at Morrisons). No such thing as 'prime'. A cod Loin is a Cod Loin regardless of what cod it came from. It is just a fillet that has had the skin, belly flap and tail end part of the meat cut away. All you're left with a is a chunk of meat that is long and meaty.
 
Looks cool. Hope its tastes good. Let us know. :-)

Just so you guys know. I am being made redundant at the end of April so I wont be a fishmonger anymore. However, I endeavor to answer any questions you may need answering..

Lost my job but wont lose my knowledge. :-)
 
Unfortunately Virgin has stopped webspace so the pictures within the OP have gone. Once I get some spare time I might re-host the pictures. They have all been lost so will have to dig out some others.
 
Wow, good to see this thread still has its uses. A curry is a good option. Personally, I would go the route of baking it in sea salt. Although baking it in the salt is better for non filleted fish. Its as simple as a layer of sea salt, plonk fish on top and cover with more salt. I have done this with a variety of different fish over the years and all have turned out pretty good. My favourite was Gurnards in the salt.
 
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