Choice of fish: Restaurants usually choose fresh fish as ingredients. Fresh fish has better texture and smoother taste. They will choose fish species with high freshness and delicate meat quality, such as perch, cod and salmon.
Treatment of fish: Before making fish fillets, restaurants usually carry out a series of treatment steps for fish. They will remove scales, internal organs and fishbones, and then peel them and remove them. These steps can ensure that the texture of fish fillets is purer and more delicate.
Knife skills: Chefs in restaurants usually have excellent knife skills. They cut the fish with sharp knives at a specific angle and strength to keep the fillets neat and thin. Accurate knife cutting can make the fillets thinner and more uniform, and increase the tenderness and smoothness of the taste.
Processing: Restaurants usually use special processing methods to improve the tenderness and smoothness of fish fillets. For example, they may use methods such as pickling, freezing or soaking to change the fiber structure of fish to make it softer and smoother.
Cooking skills: In the process of cooking, the chef in the restaurant will master the appropriate cooking time and temperature to ensure that the fillets are cooked but not overcooked. Over-cooked fish fillets tend to become dry and hard, and proper cooking can maintain the tender and smooth taste of fish.
It should be noted that the above factors may be different for different restaurants and dishes. After professional training and rich experience, chefs in restaurants can combine these factors to make smooth fillets for export.