There are many different cuts of fish in the whole world. We going to check out some cuts from it.
Cuts of fish free from bones.
- A round fish yields two fillets.
- A flat fish yield four fillets.
Stake cut from round fish.
Thick slice of fish on or off bone.
Steaks of flat fish (ex:-turbot, halibut) on the bone.
Prime cuts of fish without bones and skin (ex:- cut from fillets of salmon, turbot, brill, etc..)
Fillet of fish (ex:-sole, plaice, whiting) spread with a stuffing and rolled.
Filleted fish cut into strips, approximately 8 x 0.5 cm.
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.
Parts of fish fillet
We can categorize fish fillet into 5 parts.
- Top loin
- Second cut
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07/05/2020 foodieson.com by @cheflakey