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Elaboración

The various species of fish, seafood or cephalopods we capture is ellaborated following different proccesses according to the market demand.

Talking about fish, it is mainly ellaborated without head, tail or entrails but skin is manteined. There are cases where not only the skin is removed but also the side fish bones are trimmed. Likewise fillets are made both mantaining the skin or removing it or even the fish are conserved as they are captured.

The nomenclatures we use to distinguish the type of elaboration are:

  1. Whole piece
  2. Entire fish with entrails, fin, tail and head.

  3. H&G
  4. No head, no entrails nor fin. With tail and cut in japanese way (unless it is indicated otherwise)

  5. H&G&T
  6. No head, no entrails nor fin. Without tail and cut in japanese way (unless it is indicated otherwise)

  7. Trimmed
  8. Fish with trimmed side bones.