DID YOU KNOW THAT WE DEICE FISH IN A DIFFERENT WAY THAN PRAWNS?

Fish fillets are actually theeasiest category to define the net weight of (weight without the glaze). This is described in the codex alimentarius.
We take the frozen, glazed fillets out of the bag. Then we deice the filets one by one.

We hold the fillet under a soft stream of cold tap water until we notice the glaze is gone on the complete surface of the fillet.
Afterwards the remaining water on the fillet is removed with a paper towel: short dry pat.

Finallythe weight of all these deiced fillets is put together and the result is the net weight of the bag.

The main difference with shrimp is that they don’t get a dry pat.