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Schlemmer Schummel: Sebastian rechnet mit dem viereckigen Fischfilet ab.

Dec 09, 2022

Schlemmer Schummel: Sebastian rechnet mit dem viereckigen Fischfilet ab.

Fish fillet of all the bordeläs

Sebastian

knows what's really in the packages, he hits the expensive fish with a crazy trick and breaks down the second-rate powder, thick, crispy layers and then grabs the bandsaw worst branch I bet you that you don't know French the name of a fish dish no, it was just invented in the 60s in the delicious aluminum casing today a sustainable packaging no, we all want to be eco-friendly apart from the casing little has changed at the

Schlemmer

filet during 60 years also the individual products hardly differ optically I could not even notice the brand differences I recognize that they are all the same, they all have the same graphic designers and not only that all discount products come from the same company Greenland Seafood GmbH in Bremerhaven, they differ significantly in price of branded products, the most expensive Frosta fillet costs 1.5 per 100 grams in the za discount store Per 100 g bouquets, consumers only need about half of 55 cents

Sebastian

lege packages Edeka gourmet fillet with 75% fish Water is the next ingredient in almost all products, water is second on the list of ingredients that would a press spokesperson write to me Dear Helge, thank you for using our product we analyze the water we put into the product so it doesn't dry out during the cooking process so that's really crude again how the industry saves real money with water the product developer then shows gourmet steak from all brothels Iglo classics contain 71% haddock Kaufland Rewe and Aldi discount products are favorites with 75% fish Most expensive steak, brand product Frosta, contains only 56% pollock, while the guidelines for fish and seafood state that Gourmet files contain at least 70% ingredients.
schlemmer schummel sebastian rechnet mit dem viereckigen fischfilet ab
It's fish and they're worth it. Manufacturers, especially with igloo, fish is available in two different varieties the same product as a Crispy Cruz 52% fish variant with additional designations such as crispy or gros crispy Manufacturers circumvent official guidelines because companies point to more breading than they are allows use less fish what do you want now if you fish or if you cross crispy difference cross crispy standard then it becomes effective because fish is expensive even more so if it is supposed to be sustainably caught and all are sustainably caught the MSC logo the label The MSC Sustainability Commission sources virtually every gourmet fillet on the market, even discount products.
schlemmer schummel sebastian rechnet mit dem viereckigen fischfilet ab
The Marin Steward Chip Council certifies particularly sustainable fisheries but the label is criticized. The problem is that fisheries that want to be certified only have to comply with about 80% of the criteria, not 100%. At the same time, there is also the question of whether the MSC's sustainability standards are sufficient. The MSC is based on the FAU sustainability criteria of the Food and Agriculture Organization of the United Nations. These are weaker than the international treaty on the law of the sea. which has even been binding since 2013, therefore they do not meet the binding standards. The MSC seal is a step in the right direction, although there are stronger seals as well.
schlemmer schummel sebastian rechnet mit dem viereckigen fischfilet ab
It uses stricter criteria, for example, the organic association Naturland uses its seal. Consumers can find their stamp in gourmet steaks from alnatura and how do you know? It's still the same as before, not completely, I think they added substances to intensify the flavor, that makes everything cleaner, no, they're all better groomed, that's should be the extra crispy one you can also run a supermarket for the shelf a packet of breadcrumbs open the flour and have fun nibbling straight out of the packet and how to produce square fish in the factory I'll show you now Fish fillet from all the brothels No I know why so many frozen products are always sold with a French axon they always say that the kitchen block is particularly delicious Fish with a crust that could be called the base for the gourmet fillet is the fish we have the pollock fillet is really good the stuff prima contains a lot of good stuff good omega 3 protein and therefore nothing to blame but what's going to happen now boy boy boy boy young man young, young, young, young, pollock pod comes from north alaska, big fishing companies process the catch right on board, smaller fish land in pans and freeze on a standardized scale nearly half a meter long and seven and a half kilos in weight, that's how it is processed by factories around the world in

Sebastian

Liege's workshop works on a slightly smaller scale let's take a boneless fish, here is for example a fish bone inside you have to cut a little so that the fish is practically deboned it would be cut then the sweet fillet would fall off and also very expensive the solution used by the industry water to stabilize the fish here is the water then several fish fillets become a block of fish yes and why Of course you need the water because later in the oven it would dry out represents for you The water makes the block heavier, so the industry saves on expensive fishing fillets do and make extra profit A test shows that a gourmet steak shrinks by 24% when baked. a fresh pollock fillet of the same weight only loses 5% water if I produce fillets in those blocks then they are allowed to pour water over them and then the water can remain in the final product but the amount does not need to be labeled of water. really contains it's here with plaice square fish fillets shape the water which gets into the frost and then cut and dug right away Praise with this bandsaw

Sebastian

can cut the fish precisely to size y'all know exactly when it comes there is action the fish is frustrated and now you see it with the colleagues here like this and here is my block of fish and that is also done on the factory band saw of course super fast with conveyor belts set up in a few seconds

Sebastian

laid out the frozen fish block perfectly now i have to cut it in half again actually it should be like this and that's how fast it goes the finished cut part 1 of the gourmet fillet is done and now it's like the crust is really profitable and goes on little time that's why we have to be just as fast now I need space here omg always the fuss yes the base is breadcrumbs plus dehydrated egg and starch so that the two s make sure the large one stays exactly where you put it when you baked it for seasoning

Sebastian

adds onion powder pepper salt and paprika not only flavor but color paprika is a popular colorant garlic powder and chopped onions complete the flavor and a little of parsley you like Yes, if it seems fresh, a splash of lemon juice refines the flavor, only the flavor carrier is missing, a lot of oil, for industrial processing, the mass must be completely homogeneous, only then can the machines apply it to the fish as we make the original that's always just half and then it's done that was born fish fillet is in my language square plaice with crumbs on top now the gourmet fillet has to eat in the oven for 45 minutes it's done it's done has quite a few calories now i know why does it look like 100 grams of gourmet fillet the whole Bordelaise has an average of 132 Kilocalories in the unbreaded pollock fillet are only half 74 as soon as breaded zo fish i add more saturated fat, add carbs thus turning basically healthy fish into your unhealthy food if you prefer choose fatty fish instead of naturally preparing it few processing steps this is the healthy option
schlemmer schummel sebastian rechnet mit dem viereckigen fischfilet ab
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