Cutting Giant Fish in The Market

Cutting giant fish in a market requires proper tools, techniques, and safety precautions. Here's a general overview of how it’s done:

Tools Needed:
1. **Large, sharp knives**: Preferably fish filleting knives or butcher knives.
2. **Cleavers**: For cutting through bones or thick portions.
3. **Saw**: In some cases, a manual or electric saw is used for very large fish.
4. **Cutting board or block**: A sturdy and hygienic surface to work on.
5. **Protective gear**: Gloves (cut-resistant), aprons, and sometimes goggles for safety.
6. **Weighing scale**: To measure portions for sale.
7. **Water hose or buckets**: For cleaning.

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Steps for Cutting Giant Fish:
1. **Preparation**:
**Clean the work area**: Ensure the workspace is sanitized and free from contaminants.
**Position the fish**: Lay the fish flat on the cutting board or block.

2. **Scaling (if necessary)**:
Use a scaler or the back of a knife to remove scales, starting from the tail and moving toward the head.

3. **Gut the Fish**:
Make a shallow incision along the belly from the anus to the gills.
Remove the internal organs carefully and rinse the cavity thoroughly.

4. **Remove the Head and Fins**:
Use a sharp knife or cleaver to cut off the head.
Trim fins and tail if needed.

5. **Portion the Fish**:
**For fillets**: Make cuts along the backbone to remove the flesh from the bones.
**For steaks**: Slice the fish crosswise into thick sections, including the bone.
**For whole portions**: Cut into manageable sections depending on the size.

6. **Clean Up**:
Rinse the fish portions and the workspace.
Dispose of waste responsibly.

7. **Packaging and Display**:
Wrap portions in plastic or paper for customers or arrange attractively for display.

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Safety Tips:
Always keep knives and tools sharp to avoid slipping.
Work slowly and methodically to avoid injuries.
Wear protective gloves to minimize the risk of cuts.
Ensure proper hygiene to avoid cross-contamination.

Markets handling giant fish like tuna or marlin often employ skilled fishmongers with experience in cutting large fish efficiently.