Calibration Setting – Whiting – Blue Whiting (Atlantic, North Sea)

Description

Thru’ The skin: Meter is placed directly against the moist skin of the fish in order to take the measurements.

Trimmed Fillets: Flesh of the fish processed for eating, normally the trimmed fillets(excluding head, tail, fins, belly cavity, bones, seasonal fish roe). Please Note: Various commercial organisations have differing trimming techniques. Distell’s calibrations have been created, by trimming only the excess fat in the Dorsal & Anal Fin areas.

Whole Fish Carcass: ALL of the fish carcass