Haddock meat trimming V–Cut is a precise cutting technique used to remove the bones and excess fat from the fillet, leaving a clean and uniform piece of fish. This method ensures minimal waste while maximizing the amount of usable, high-quality meat. Haddock meat trimming V-Cut enhances the texture and appearance of the fillet, making it more appealing for culinary use. The technique requires skilled handling to maintain the natural shape of the fillet without damaging the flesh. As a result, V–Cut fillets are popular in fine dining and commercial seafood processing for their consistency and ease of preparation.