Fish Processing in Talleys

Dory

This is the only fish that I worked before which didn't require me to use a knife. Instead of trimming, I was asked to remove the soft fins with hands. The fishes are slippery and I dropped a few down chute.

Hoki

This is the fish we process most of the time. I played different roles. I was assigned to cut the steak, trim the head bones, trim the fat line and pack the steak.

Gurnard

The meat is a little bit reddish. The trimming for gurnard is interesting as we do not have to care about the skin at all. We just have to use the knife to feel where the triangle head bone is and remove it.

Ling

This was the biggest and heaviest fish I have trimmed before. As usual, we just need to remove the skin. It could be so heavy that I need to use both of my hands to grab the fish from the conveyor.

Turbot

It is expensive. It costs about 80 dollars for 5kgs and I was told that it is very nice. Nevertheless, I have yet tried it. When we trim turbot fillets, we just have to remove any skin on it and make sure the soft fin is not removed even if it is broken. The skin is hard and consequently it is not easy to remove the small particle of skin on the soft fin as we need to try our best not to break the fin.