It is essential to prepare food in optimal hygienic conditions. Fish is a delicate product. From the outset, its cleaning is careful and it has a protocol to follow, something that a restaurant in the center of Bilbao, whose name has not been revealed, did not follow.
In some images from the Deia media, it was seen how the chef of the establishment in question was cutting the fish, specifically a salmon, on a board that was on the floor. The man, squatting, cut the specimen along with a broom, remains of dirt, and dirty tiles.
The images showed how the cook, after splitting the heavy fish, cleaned the part of the fish that would be served to diners with the hose that was on the floor. The bucket, which was on the floor next to the table, contained the guts, fins and head of salmon with the blood of the fish itself and the water with which the fish had been cleaned to serve.
It is essential that the cleaning of the product is done in suitable hygienic conditions. In this case, inside the previously cleaned kitchen, with the necessary utensils. Cleaning a fish begins with rinsing the product under cold water while rubbing with both hands. Then, you have to remove the scales and cut the fins.
Then you have to open the piece. The point of a sharp knife is inserted into the hole in the lowest part of the fish and then the knife is slid from the belly to the neck without going too deep. Once this step is done, the viscera and guts must be removed and then the abdominal cavity washed. Finally, the piece is opened and filleted.
