Does anyone have a government regulatory definition of a fish loin?
Industry has used terms like loins, center cuts, napes over the years, but
finding a regulatory definition has proved challenging. I would
particularly like to know, if there is a US Government definition.
Being articulate about a fillet cut is important!
Thank you,
Steve Saunders
High Liner Foods Inc. Box 910, Lunenburg NS B0J 2C0 Canada
Telephone 902-634-8811 Fax 902-634-4481
http://www.highlinerfoods.com
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