lautnusantara.com Goatfish, known for its tender meat and distinctive marine flavor, is increasingly popular among seafood lovers. One of the processing techniques widely used to highlight the deliciousness of this fish is butterfly fillet. This technique not only makes it easier to process and serve, but is also considered consumer-friendly, especially for restaurants, hotels, and frozen processed products.

What is Butterfly Fillet?

Butterfly fillet is a method of cutting fish by slicing it from the belly or back and opening both sides of the meat like butterfly wings, without completely separating it from the backbone (optional). The result is a symmetrical, thin, and easy-to-process fillet in one sheet.

Why is this technique consumer-friendly?

1. Minimal Bones: Butterfly cut makes it easy to remove the main bones, so consumers don't have to worry about finding small bones when eating.

2. Aesthetics on the Plate: Neat and symmetrical cuts provide an attractive appearance, suitable for restaurant plating.

3. Easy to Cook: Because of its wide and thin shape, the meat cooks more evenly, whether when grilled, fried, or steamed.

4. Efficient for the Culinary Industry: This technique reduces waste and maximizes usable meat.

Suitable for Various Dishes

Butterfly fillet on goatfish is perfect for menus such as:

• Grilled goatfish with lemon and spice seasoning
• Crispy fried fish with sambal matah
• Grilled goatfish stuffed with basil leaves and tomatoes

Butterfly-Style Goatfish Filleting Tips

• Use a sharp, flexible fillet knife.
• Clean off the scales and remove the gills before you start cutting.
• Cut from the bottom (ventral) for a classic look.
• Avoid cutting too deep that it splits into two pieces.

If you are interested in our product  GOAT FISH BUTTERFLY HEAD ON,  GOAT FISH BUTTERFLY SKIN ON please do not hesitate to contact us through email and/or whatsapp.