Cuts of Fish

There are many different cuts of fish in the whole world. We going to check out some cuts from it.

Fillet

Cuts of fish free from bones.

  • A round fish yields two fillets.
  • A flat fish yield four fillets.
Round Fish Fillet
Flat Fish Fillet

Darne

Stake cut from round fish.

Darne of Seer Fish

Steak

Thick slice of fish on or off bone.

Salmon Fish Steak

Tronçon

Steaks of flat fish (ex:-turbot, halibut) on the bone.

Tronçon of Fish

Suprême

Prime cuts of fish without bones and skin (ex:- cut from fillets of salmon, turbot, brill, etc..)

Suprême Cut of Salmon Fish

Paupiette

Fillet of fish (ex:-sole, plaice, whiting) spread with a stuffing and rolled.

Paupiette of Fish

Goujon

Filleted fish cut into strips, approximately 8 x 0.5 cm.

Goujon of Fish

Délice

A variation of fillet of small flat fish, this consists of a quarter of the head end and a quarter of the tail end of the fillet folded under, the skin side being folded inwards. They are suitable for poaching.

Délice of Fish

Parts of fish fillet

We can categorize fish fillet into 5 parts.

  1. Top loin
  2. Loin
  3. Belly
  4. Second cut
  5. Tail
Parts of Fish Fillet

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07/05/2020 foodieson.com by @cheflakey

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