Fish skin, scales touted as future economic boon for Mich., Great Lakes
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The fillets that depart Motor City Seafood Co. are tidy, ready to be packaged, shipped and prepared fresh at a Metro Detroit kitchen. They don’t start that way. The Highland Park seafood distributor mostly imports whole fish. Workers fillet them by hand or send them through a system of machines that remove the scales, heads, organs and bones before they are skinned and packed away. Motor City Seafood is left with packages of carefully cut fillets and a big green bucket of the rest — skin, scales, heads, guts. While unsightly when piled in the bucket, those offcuts could be a wellspring for the region’s commercial fish industry. more, >>click to read<< 07:14
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