LegaSea has demonstrated its fish-preserving filleting techniques at the Auckland Boat Show.
The non-profit organisation is dedicated to restoring the abundance, biodiversity and health of New Zealand’s marine environment. LegaSea started The Kai Ika Project and since it’s inception they have repurposed over 400,000kg of fish heads and frames to communities who can make use of them, rather than seeing them deposited in skips or dumped into the water.
To achieve this, the non-profit needed to fundraise, and that fundraising came in the form of fish filleting for boaties. LegaSea introduced the Kai Ika Project; placing a fish filleting trailer in Westhaven and at the Outboard Boating Club of Auckland to fillet fish as people came in from the water.
LegaSea’s approach to conservation is to encourage people to eat more of the fish, or to pass it on.
“The fillets we typically consume form about 35 per cent of the whole fish, and the rest is wasted,” says Dallas Abel, LegaSea’s corporate sponsorship lead.
“We’re also encouraging people to use our app which can help identify spots to find or drop of fish heads and frames.”
At LegaSea’s Kai Ika stand in the Viaduct Events Centre’s Karanga Plaza, LegaSea’s expert fish filleter Dave Ahoia, along with Dallas gave the crowds a demonstration of Dave’s efficient filleting technique.
Slicing through two snapper in under a minute, the expert filleter demonstrated his fast technique which preserves as much meat in the fillet as possible.
“It’s crucial to use as sharp a knife as you can as a good blade also contributes to reducing waste. We offer free knife sharpening for all Kai Ika branded Victory Knives.”
The first cut started directly behind the pectoral fin, with the knife angled forward and up towards the head. The second cut slid down along the spine using three inches of blade, while Dave angled the knife towards the tail which is the fastest way for him to fillet. The main objective is to reach the raised spine, getting as much meat as possible.
The third cut clipped the pinning bones, while avoiding cutting straight through into the gut as we don’t want to pierce the gut. The angle was down and towards the spine.
“If you want us to collect your fish from your boat at the Z Pier jetty then all you have to do is call 027 305 2520 and one of the team will meet you on the pier,” says Dallas.
