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Figure 2. Illustration of cutting lines for Atlantic halibut. The fish were cut along the red, dotted line to give a sample including the head of the fish and two different sections of the fillet behind the head, the more lean part of the fillet (B-cut) and the more oily part of the fillet (I-cut). In some cases, the head was not included in the sample, but was cut off along the black dotted line. The sample was frozen before delivery to HI. (Based on illustration from ”Facts about fish”, Norwegian Seafood Export Council, Norway).
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