ah! what a waste! You could scoop all the flesh out between the rib bones and spine with an ordinary spoon. Some serious scooby snacks there, besides which you could sell it to customers.Any time you can limit waste in a commercial kitchen, its a good thing. Nice filleting skills though bro.
@timtanguay While I do agree with your comment on waste, you'll have to understand, I already had like 6 full vacuum bags full of salmon scraps taking up valuable space in my tiny freezer. There's only so many salmon rolls or salmon mousse I can make. Also, time is money as well. Spending too much time on scraps is also wasteful. For more kitchen videos, check out my official kitchen video page at PCCkitchen. The videos on this page were merely a test run and I've gotten better at editing.
Heh. Its true. I used to be a prep guy in a couple of restaurants. My boss was cool, he'd let me put the salmon carcasses aside in the fridge for the end of my shift, so I could scoop all the scraps out. I'd bring em home as a bonus. Great for when guests came over, as I could whip out a salmon dip or salmon quiche etc pretty quickly. .
ah! what a waste! You could scoop all the flesh out between the rib bones and spine with an ordinary spoon. Some serious scooby snacks there, besides which you could sell it to customers.Any time you can limit waste in a commercial kitchen, its a good thing. Nice filleting skills though bro.
timtanguay 10 months ago
@timtanguay While I do agree with your comment on waste, you'll have to understand, I already had like 6 full vacuum bags full of salmon scraps taking up valuable space in my tiny freezer. There's only so many salmon rolls or salmon mousse I can make. Also, time is money as well. Spending too much time on scraps is also wasteful. For more kitchen videos, check out my official kitchen video page at PCCkitchen. The videos on this page were merely a test run and I've gotten better at editing.
RickTheory3k 10 months ago
@RickTheory3k
Heh. Its true. I used to be a prep guy in a couple of restaurants. My boss was cool, he'd let me put the salmon carcasses aside in the fridge for the end of my shift, so I could scoop all the scraps out. I'd bring em home as a bonus. Great for when guests came over, as I could whip out a salmon dip or salmon quiche etc pretty quickly. .
timtanguay 10 months ago