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Loin Fish Receiving


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Loin Fish Receiving


Receiving

Texture -meat should be firm and there should be no gapping between sections of the muscle.

Odor- should not be strong. Fish should not appear oily.

Damage- cuts and large punctures in the skin and distinct areas of flesh discoloration and separation indicate poor handling and bruising of the whole fish.

Loins with skin - the skin should be firmly attached to the loin.

Picture Identification Fish By Edible Traits Warm Water Fish Cold Water Fish Fresh Water Shellfish Caviar & Roe Preparation Methods Available Fish Forms Nutritional Information Receiving Fin Fish Fin Fish Storage

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