Elements and Performance Criteria
- Prepare work area for filleting
- Fillet fish
- Use filleting equipment safely to prepare fillets and portions to productivity and yield requirements for the species
- Visually inspect and set aside fillets that show signs of spoilage, defects or parasites
- Trim fillets and remove bones, ensuring cuts are smooth with no jagged edges
- Remove skin, leaving flesh smooth and without tears, and place skin tissue in the correct container
- Cut portions to the size, weight and shape according to work instructions and productivity and yield requirements
- Trim steaks and cutlets, as required to meet workplace requirements
- Finalise filleting activities