I began watching MasterChef Professional on Youtube. Just an episode or two so far. The first episode I watched had a skills test consisting of getting the meat off a cod's head. It was interesting and a little educational to watch but I thought it was an odd test as you get very little meat per head. It seems unlikely you would ever have enough for restaurant service of any kind without needing way too many heads and thus unlikely to ever have to actually do this in a restaurant. I would think being able to fillet a fish would be a much more appropriate test. So I'm wondering if this just a Michelin place kind of thing, A Television thing or is there any validity to being able to de-flesh a cod's head?