lautnusantara.com The filleting technique is one of the most effective fishery processing strategies for significantly increasing the added value of sunu fish (Sunu grouper). This added value is not only economic, but also encompasses aspects of practicality, quality, and resource utilization.

The following is a complete explanation of increasing the added value of sunu fish through the filleting technique:

1. Increased Selling Price (Economic Value)

• Market Differentiator: Fillet products have a significantly higher selling price per kilogram than whole fish. This is because fillets have undergone a cleaning process and have been removed from the bones, scales, and head, leaving only the pure, ready-to-cook meat.
• Premium Target Market: Sunu fish fillets target the premium market segment, such as restaurants, hotels, catering services, and consumers who value practicality and quality. Export markets also prefer fishery products in fillet form due to standardization and ease of handling.

2. Efficiency and Consumer Convenience

• Ready-to-Cook Products: End consumers receive a convenient product. They don't need to waste time and effort cleaning, descaling, or removing bones, significantly saving cooking time.
• Reducing Waste at the Consumer Level: By purchasing fillets, consumers only pay for edible meat, thus reducing household waste.

3. Quality Assurance and Food Safety

• Guaranteed Quality: The fast and hygienic filleting process (usually followed by freezing or vacuum packaging) helps maintain the freshness, texture, and nutritional content of sunu fish, including high protein and valuable Omega-3s.
• Spineless and Boneless Products: Removing bones and bones improves food safety, especially for vulnerable segments such as children and the elderly. It also increases consumption comfort.

4. Optimizing Resource Utilization

• Product Diversification: The filleting technique allows for optimal utilization of unused fish waste (heads, bones, skin, and innards) into other value-added products.
• Bone and Head Waste: Can be processed into fish meal, fish oil, or stock for the food industry.
• Offal Waste: Can be processed into fertilizer or animal feed.
• Improved Overall Efficiency: By minimizing waste, the total value of a single Sunu fish can be maximized, thereby improving the operational efficiency of processors.

Filletting Process in Brief
The filleting technique generally involves the following steps to ensure clean and optimal results:

• Initial Washing: Fresh Coral Trout fish are washed to remove dirt.
• Filletting: Using a sharp knife, the fish flesh is carefully trimmed and separated from the bones, scales, and head.
• Skinning: The fillet flesh is separated from the skin (depending on market demand).
• Final Washing: The fillet is washed again with clean, cold water (sometimes chlorinated water for sanitation) to remove any remaining blood or dirt.
• Packaging and Freezing: The fillet is then weighed according to standards, packaged (such as by vacuum packaging), and immediately frozen (glazing is often used to prevent dehydration) to maintain quality and extend shelf life.

By shifting the focus from selling whole Coral Trout fish to high-quality fillet products, fisheries businesses can achieve greater profit margins, open access to wider markets (including exports), and provide more practical and safe products for consumers.

If you are interested in our Barramundi Fillet Skin On / Barramundi Fillet Skinless Tyger Style Coral Trout Fillet Skin On please do not hesitate to contact us through email and/or whatsapp.