Product definition for professional kitchen fillet orders: weight categories, cutting degree and intended use

Ordering fish from a professional kitchen is successful when you tell us in the phone call what kind of dish you want and what kind of processing the kitchen needs. We grow and process domestic cod in Skaftö in Kristiinankaupunki, and we deliver it fresh, smoked and gravad to corporate customers throughout Finland. Clear product definition makes reception, preparation and uniform quality of servings easier when the raw material is directly suitable for the work stages of the menu.

The professional kitchen shrimp ordering process starts with the purpose of use

First, specify the intended use for the dish in the order: whether the squid is for lunch, in a oven dish, for sale as a fish dish, or for serving cold. Fresh fish gives the kitchen the freedom to season and cook it yourself, while warm-smoked, cold-smoked, and gravad squid serve for more ready-to-eat use. to our fish products before making the call, so you can compare the options with your own menu.

Also describe the serving situation as realistically as possible. The à la carte dish at the restaurant, the staff restaurant lunch, and the pit service sandwich are all demanding a different type of fish to be handled. When you tell us the serving amount, the serving day, and whether the kitchen prepares its own pre-prepared product, we can go over with you the product that is suitable for the purpose. For choices suitable for cold dishes, you can find more information. from this guide.

Clear product definition helps the kitchen use the book salmon directly into the planned portion.

Professional kitchen fillet order requires size and cutting degree

The weight category should be indicated based on the cooking rhythm in the kitchen. Tell us whether you need a whole fish or a fillet, and what size is best for the recipe, whether it’s a oven dish or a serving size. A uniform size makes it easier to schedule cooking and makes serving predictable. If you are using the fish for multiple servings, please indicate which part of the fish or fillet is used most often. You can see options for whole fish and fillets here. from the product page.

The cutting rate should be agreed upon as precisely as the size. A leather fillet is suitable for situations where the leather supports handling or remains in the dish, while a non-leather fillet reduces the kitchen’s own preparation. If the menu requires handling of certain amounts of waste, please let us know when ordering. We will agree on the leather request, the need for waste, and the rest of the cutting order at the time of ordering. Article about file selection helps to compare the options.

Professional kitchen fish order is made with clear information

The processing rate is chosen based on where you want to save time in the kitchen work. Fresh salmon is suitable for frying, the oven, and for your own seasoning. Warm smoked salmon works as a tender raw ingredient in, for example, fillings, while gravad and cold smoked salmon are suitable as slices for cold dishes. When different products are needed for the same order, separate them based on their intended use. This makes receiving and guiding the product to the correct work station more smooth.

In the professional kitchen order of salmon for delivery by phone, we can clarify the product with just one conversation. Please tell us the product, estimated quantity, method of use, desired size, and any needs regarding the skin and fins. Add the date of the serving day and any delivery preferences. We can provide fresh salmon and smoked and gravad products for corporate kitchens. Call us at 06 222 9143 to arrange the details of the order.