The most traditional method of processing cattail fish involves preparing the whole dressed fish. This technique removes the head, internal organs, and skin (commonly referred to as HGS: headed, gutted, and skinned), while keeping the tail intact. This form of preparation serves as a base for various further processing methods, such as:
1. Fillets – removing the bones and creating flat pieces of meat
2. Shank fillets or fish slices – thin cuts from the body of the fish
3. Strips or fingers – elongated pieces of fillet, often used for frying
4. Nuggets – small, bite-sized portions of fish, often breaded
5. Steaks – thick-cut pieces of fish, ideal for grilling or pan-frying
6. Breaded fillets and nuggets – coated in batter or breadcrumbs for added texture
7. Head-set, wrapped fillets, portions, and nuggets – pre-portioned and sometimes breaded
8. Marinated fillets – seasoned with spices or sauces for enhanced flavor
9. Smoked fish – produced from fillets or whole fish, offering a rich, savory taste
These processed forms can be sold fresh or frozen, depending on the market demand. In addition, some processors also offer rough-out three-tailed fish backs, which are less processed and typically used for other culinary purposes. This variety ensures that cattail fish remains a versatile and popular choice in both home cooking and commercial food production.
Fructo-Oligosaccharide Syrup 55%
FOS Syrup,Fructooligosaccharides Prebiotics,Oligofructose,Nutrition Fructo-Oligosaccharide
Qingdao Bailong Huichuang Bio-tech Co., Ltd. , https://www.sdblcycn.com