He doesn't know fish scaling and cutting at all! Only scales needs to be taken out. He used knife and sliced off the entire skin holding the scales. A great loss. That skin consists of tremendous nutrition and a large amount of fish oil which is the main reason to have fish... Omega 3 !!! He is butcher chopping the fish as meat is chopped! Fish is cut and not chopped... a much delicate handling is required! Amen!!!
@@rajeevnair3589 Sorry brother that is not the case. It's a short cut way of cutting fish practiced by the cutters. They shall never be allowed to do that if the client whose aware and wants it properly cut. Watch the video link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vfrm8O59su0.htmlsi=2baUbx9PEb3LgTc7 It's a long video but that is how it has to be de-scaled and not slice off the entire skin. 1st you will loose the skin fat which will retain the food value when the fish is fried, where in case of 10 kg and above fish will need very little oil since the skin fat shall melt it shall mix with the little mustard oil you shall put which will give the aroma and retain the benefit of having fish i.e. the fish oil. As you will find in the above linked video the main fish oil remains in the stomach which cleaned and cut after removing the spleen (green coloured sac) which if leaks shall make the stomach portion extremely bitter, hence it is treated separately and very carefully. I request you to come down to Kolkata sometime, I shall take you all if you want to see how many kinds of fish, how many ways of cutting as per the cuisine it shall be used and which part of the fish is used for which kind of preparation. Amazing culinary traditions in West Bengal, Bangladesh, Tripura where all are Bengalis with many common food habits!
