CUTS OF FISH

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Fillets : A fillet is an entire side of a fish with the back bone out . Round fish yield two fillets [one fron each side]. Flat fish yeilds four fillets [2 from each side]. Fillets from large fish can be further portioned into supremes or escalopes. They may skin-on or skin-off.
Supreme : A supreme is a prime boneless cut from a fillet or loin which is cut either as a block-cut or bias-cut , and is considered the best and choicest cut of fish. Also called a pave, a supreme cut removes all bones in the fillet.
Delice : Delice is a fillet that is neatly stuffed and folded .
Goujons : strips 2"x1/4" from the fillets of small fish such as sole or plaice.
Paupiette : A paupiette is a fillet that is stuffed and rolled .
Troncon : This is a steak-cut [bone-in] from a flat fish such as flounder, halibut, sole, or turbot.
Darne : cut from cross section straight through the back bone of a whole, dressed, round fish .

Comments

  1. ratul31 March 2021 at 09:53

    By Young Man With Rohui Fish Cutting And Slicing At Knife In The Fish Market

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