Sharpness and Fish-Cutting

[Tippet]

your point about eyeballing precise portions of fish is well founded in my experience. When you work on a fillet line where you have to sort the fillets by weight range as you cut them, you get good at it pretty quickly. It helps that the fish in a given school tend to all be close to the same size. On every crew there are always one or two people who are better at it than the rest. Now and then there's someone who makes everyone else look like amateurs. It's not accuracy so much, people who do a lot of it can get fairly accurate if they're trying. But to be so accurate at max-high speed , that's really rare. Must be even more rare in a kitchen where you're slicing it into target-weight portions, not just sorting whole fillets.

[kcma]

You'll be surprised how easy it is. I'm always about .1 oz over. And trim it into the shape I want. And it's exactly where I want it. And I'm pretty right on looking at a piece of protein and guessing it's weight.

It becomes second nature after a while.

[dough]

kc its certainly not surprising you are not often off in these regards.
i think the hard part is the volume/speed.

[Boondocker]

It all comes with practice, which is partly why i wish we did more volume at my place. I only get to do a scottish salmon every two weeks and we rotate the other types of fish we do pretty regularly.

[kcma]

It just becomes automatic/robotic after a while

You can cut pretty fast. What slows you down is thinking about it.

[dough]

haha if it doesnt become automatic/robotic i guess your in the wrong profession?

[kcma]

Yep do it high, drunk, and asleep!!

[Tippet]

LOL yes and seasick too!