The aim is to get the whitest, and firmest fillet.
“Tests taken on trawlers show that fish which recuperate for three hours prior to slaughter have a lot of blood in their musculature. The meat becomes red and not as appetizing for the consumer,” said Svalheim.
“It is important to map the onset of rigor as the fish should not be filleted while in rigor mortis.”
“This is because the risk of fillet gaping increases and, as a result, the fillets may be downgraded.”
