Not albinism, commonly referred to as a “white king” relatively rare, it’s because they chose to eat a different food source such as crustaceans opposed to baitfish and herring.
At the beginning of this video they were washing the halibut fillets with water. This should never be done. Ask any Japanese sushi chef. The filleting of the salmon was done expertly.
Copy and paste reply but your on the money. @Erik Vaaler nope neither salt water or fresh water is beneficial, fish should be dry cut tests have been conducted before the 60s that showed the detrimental effect of washing fish. it increases the spoilage and temperature and fish flesh is like a sponge and absorbs the water softening the texture and spoiling the flavour (osmosis).Basic food hygiene never wash proteins especially fish. Every 5⁰c temperature increase irreversibly halves the life and quality of fish as a rule of thumb. The ONLY benefit is pressure bleeding the fish with water for a small initial decrease in quality for a better product in the long run. Ie better flavour and texture. 99% of the industry either don't understand or have bad habits and this is how I was shown so this is how I'll do it. They fail to realise it would mean a better product and more £££ in the long run, it extends the life with minimal quality decreases compared to wet cut and processed fish.
@@thebellsfishmonger IT MAKES ME CRINGE WHEN I SEE "EXPERTS" AT FISH LODGES "WASH" THE FILLETS THEY SO CAREFULLY DISSECT. IGNORANCE IS UNFORTUNATELY ABUNDANT.
good
قناتك جميلة تبارك الله انا جديدة عندك كنتمني يدوم التواصل و شكرا ❤️❤️❤️🤝🇲🇦😘🤝
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Why was the meat whit insted of Orange like it's supposed to
The st Croix boys It's a "albino" salmon. They are basically the same as any salmon, just lacking the pigments that make their flesh orange.
JaredUwon is
"white king" worth even more on the retail market.
Not albinism, commonly referred to as a “white king” relatively rare, it’s because they chose to eat a different food source such as crustaceans opposed to baitfish and herring.
Что, какой альбинизм? Не видите что-ли, эта рыба уже пресняк хлебнула.
Ivory king lol..
At the beginning of this video they were washing the halibut fillets with water. This should never be done. Ask any Japanese sushi chef. The filleting of the salmon was done expertly.
Copy and paste reply but your on the money. @Erik Vaaler nope neither salt water or fresh water is beneficial, fish should be dry cut tests have been conducted before the 60s that showed the detrimental effect of washing fish. it increases the spoilage and temperature and fish flesh is like a sponge and absorbs the water softening the texture and spoiling the flavour (osmosis).Basic food hygiene never wash proteins especially fish. Every 5⁰c temperature increase irreversibly halves the life and quality of fish as a rule of thumb. The ONLY benefit is pressure bleeding the fish with water for a small initial decrease in quality for a better product in the long run. Ie better flavour and texture. 99% of the industry either don't understand or have bad habits and this is how I was shown so this is how I'll do it. They fail to realise it would mean a better product and more £££ in the long run, it extends the life with minimal quality decreases compared to wet cut and processed fish.
@@thebellsfishmonger Ignorance is rampant. Many will insist on denial even after reading this .
@@thebellsfishmonger IT MAKES ME CRINGE WHEN I SEE "EXPERTS" AT FISH LODGES "WASH" THE FILLETS THEY SO CAREFULLY DISSECT. IGNORANCE IS UNFORTUNATELY ABUNDANT.