Fish Cleaning Methods
Also known as Split. Cleaned and split open leaving most of the bones on one side and the other side close to a fillet but still attached.
This is our basic clean that we call "Korean Style". Gutted and scaled, ready to cook. We generally remove the head, tail and fins.
Available skin on or skin off, generally bone free complete side cut of a fish.
Ready to cook cross cut sections. Generally for larger fish such as our salmon.
In its natural state. No cleaning done. Must be gutted and scaled before cooking.