Salmon Portioning ( New Guy Ideas Continued)

Discussion in 'Professional Chefs' started by cfood047, May 25, 2019.

  1. cfood047

    cfood047

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    He removed the skin left Bones and portioned to 4 oz for a salad (which is fine) but the wants to serve 2 4 oz as the dinner portion. Otherwise cut to a 9 oz portion. We don't poach our salmon. What is the typical portion size? I have always done 4oz salad-6oz dinner.
     
  2. sgsvirgil

    sgsvirgil

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    The typical portion size for a dinner is 6oz, although I have seen bigger portions up to 9oz or so. But, i agree.....4oz for salads and lunches and 6oz for dinners.
     
  3. cfood047

    cfood047

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    What do you think about serving the 2 - 4 ounce as the dinner. I think I am going insane. Why did I go to school and work so had to watch it go backwards.
     
  4. sgsvirgil

    sgsvirgil

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    I think that's fine if the goal is to ruin the business.
     
  5. Pat Pat

    Pat Pat

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    Whatever size it is, leaving the bones in is just shocking...
     
  6. chefross

    chefross

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    "He" seems to not understand?
     
  7. kuan

    kuan Moderator Staff Member

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    So he pulls of the skin, then cuts salmon steaks? Because if you filet the salmon you won't have bones.

    Am I getting this right because this just seems odd.
     
  8. chefwriter

    chefwriter

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    I'd like to go out to dinner and get a 9 oz portion of salmon because I love salmon.
    But whatever may be typical, if you adjust the price for the increased food cost, then size isn't an issue. Serving the larger portion for the smaller portion price is, of course, foolish.
    Leaving the bones in though is a rookie mistake.
     
  9. rbrad

    rbrad

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    Kuan....it sounds like he filleting the salmon but leaving the pin bones in.
     
    kuan likes this.