At New Wave, we pride ourselves on the preparation of our fresh fish, as we know how important it is for the busy chef to receive a well-prepared, attractively presented end-product.
We have a 16,000 square foot, SALSA-approved preparation and storage facility, and our team of expert filleters works throughout the evening, in chilled conditions, to meet your exact specifications. We use state-of-the-art fish-preparation machinery, which includes a laser-guided portion cutter (which can cut chunky fillets of salmon, cod, trout, pollack, hake and stone bass to a consistent size) and skinning and scaling machines. We also gut, clean, trim and pin-bone fish on request.
For better presentation, as well as to minimise waste and simplify costings, we choose our fish sizes carefully. For example, we can offer a whole portion-sized flat fish (skinned) or portion-sized fillets of sea bass and bream. All fillets can be sold per portion, making your costings more transparent.
