Pre-portioned fish fillet and method of making same

Details Pre-portioned fish fillet and method of making same Pre-portioned fish fillet and method of making same

2006-04-25

2006-04-25

Price, Thomas (Department: 3643)

Butchering

Carcass subdivision

Cutting longitudinally through body or body portion

Reexamination Certificate

active

07033265

ABSTRACT:
A pre-portioned fish fillet is provided by cutting a fillet from a fish and thereafter cutting through the flesh side of the fillet to subdivide the fillet into smaller portions. The cuts do not extend fully through the skin so that the fillet remains a single unitary structure. Preferably the cuts do not extend fully across the flesh side of the fillet so that an uncut strip of flesh remains along one edge of the fillet. A paper separator is inserted into each cut and the fillet is frozen. Portions can be removed from the larger frozen fillet by bending the portion along one of the cuts and cutting the skin with a scissors or other implement. Preferably, a flexible, resealable outer sleeve or package is provided so that unused portions of the fillet can be stored for use at a future date.

REFERENCES:
patent: 3653927 (1972-04-01), Howell et al.
patent: 6726944 (2004-04-01), Blaschke et al.
Sweet and Sour Pinecone Fish(recipe)@Emeril's.com.

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