Butchering whole fish on the line vs. sending out fillets, which side are you on?

Lisa Murray · 2026-09-07T11:50:03.958948+00:00

I used to be strictly a fillet guy, buying pre-cut portions from our supplier because it saved time during Friday night service at our spot in Portland. Then our fish guy retired and the new one only delivered whole fish, so I had to learn to break down salmon and cod myself, roughly a 15 minute hit per fish. Now I find the whole fish keeps better and I can use the bones for stock, but I still wonder if the extra prep is worth it for a busy line. Is anyone else torn between the convenience of fillets and the quality you get from breaking down whole fish yourself?

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Butchering whole fish on the line vs. sending out fillets, which side are you on? | Chefs - HW Forums