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print itOn March 24th 2006 MF Dnes newspaper published an extensive test of frozen cod fillets in which it identified the quantity of fish. We are glad that this sort of test was carried out, even if we would like to add a few pieces of information of our own that should help when buying fish fillets.
1) The quality of the fish – it is important that the consumer considers the quality of the fish from which the fillet comes from. One basic rule is that the larger the fillet is, the better the quality. Small fillets always contain more water on the surface and so the glaze is therefore thicker. With large fillets there is no danger of so-called “married fillets”; in other words two very small fillets that are frozen together. It is extremely difficult for the consumer to identify “married fillets” and an even more unpleasant surprise when “one” fillet disintegrates into two small ones after defrosting. In general, it is also true that larger fillets are more sought-after on the European market, that you pay more for them, and therefore that the quality control involved is of a very high standard.
Another important point to note is the thickness of the fillet. Large fillets have to be cut when frozen so that they can fit into 400 g packs and 1 kg packs, even though they keep their thickness. It is actually the thickness of the fillet that tells you how big it was to begin with. You know yourself the difference between biting into a proper cut of meat that your granny makes and eating a limp, wafer-thin piece in a cheap restaurant. It’s the same feeling you have when you buy a proper bit of fish.
A large number of customers mistakenly think that beautifully shaped and cut fillets are always better quality than fillets that are uneven and of different size and shape. In fact the reverse is true. Working with fish right by the sea must be quick and effective. There’s no time to play around with shaping fillets: the raw fish needs to be processed as quickly as possible to maintain its quality. Regular and smooth fillets are generally made in factories, where they work with the already-frozen fish (the whole, ungutted sea fish). There’s plenty of time before the second freezing of the fillet to properly shape the fish in frozen state.
2) Glazing - this in no way detracts from hygienic quality. Glazing of up to 10 % of the weight protects the fillet from drying out and perishing through freezing, whereas glazing of over 10 % is excessive and only done to bring the price of the product down.
That’s why you find the price of similar fish fillets ranges from 59.90 CZK per kilo to 149 CZK per kilo in the MF Dnes newspaper test.
And what would we recommend when buying fish fillets?
1) Buy larger packs: 1 kilo packs are ideal. This size of pack better allows honest producers to use larger and better-quality fillets that have to be cut to fit into smaller packs.
2) Buy fillets that cost over 100 CZK per kilo. Only then can you be sure that the fish has been frozen by the sea and is not a twice-frozen product. Another point is that prices over 100 CZK confirm that the producer is not trying to force the price down by glazing.
3) If you do buy a smaller pack, check how big the fillets are and how they are shaped.
4) Find a pack and brand that you like and don’t be afraid to spend a little bit more. You can’t buy good fish cheap.
