What is Fish Cutting?

 Knowledge types of fish cutting commonly used in Culinary

 Practice how to fillet or cut into parts or types of fish cutting.

Fish Cutting
Read: Types of Knives

What is the purpose of learning cutting method

 Making standard purchase specification
 Making menu planning easier
 Making the recipes with more detailed ingredients
 Making the appropriate cooking method
 Controlling food costs
 Calculating the number of man power for operations in the kitchen more accurate

Types of Fish Cutting

Filet
 A filet is a cut that removes the skin and bones and is sliced parallel to the spine. 
 A filet is one of the more common cuts of fish because it is easy to eat.
 Fillet

Read: Beef Cutting

Steak or Darne
 A steak or darne cut is a thick, cross-section cut around the fish, perpendicular to the spine. 
 Thickeness from 1/2 to 1 inch thick.
 Darne cuts are skinned and scaled or just scaled such as salmon steaks usually retain the skin.

Steak or Darne
Read: Types of Knives

Tronçon 
 This is a steak-cut (bone-in) from a flatfish such as flounder, halibut, sole, or turbot. In the US
these are called a Steak cut.

Troncon
Read: Chicken Cutting

Supreme or Pavé
 A supreme cut is a slice of fish cut from a filet which is considered the best and choicest cut of
fish. 
 All bones in supreme cut must be removed

Supreme or Pave
Read: Knife Knowledge

Butterfly or Cutlet
 A butterfly or cutlet begins with a filet. 
 One side of the fish is sliced from behind the head, around the belly, and tapered toward the tail. 
 The process is repeated on the other side of the fish, producing a connected or double filet
 Two kinds of Butter fly cut, with boneless (fillet) or bone in.

Butterfly (boneless)

Butterfly (bone in)

Read: How to Make Beurre Blanc

Pocket Cut or Canoe Cut

 Pocket Cut or Canoe Cut

Read: Mother Sauces

Dressed or Pan-Dressed
 Upon request, most markets will dress a whole fish, free of charge.
 Dressed fish is scaled, all internal organs, removed 
 Pan Dressed is  scaled, all internal organs, fins, tails and head removed

Dressed Fish
 Pan Dressed Fish

Read: Clear Soup

Whole Fish  
 Whole head on with viscera (guts), tail, everything intact.

Whole Fish
Read: Vegetables Cutting

H & G Fish 
 Headed & Gutted: Whole, head-off, gutted
 H & G Cut
Read: Pasta Shapes

Bullets or Rounds 
 H&G with fins and tail removed.

Bullet/ Round
Read: Lamb Cutting

Top Back Loin 

 Taken from larger fish like Tuna, Swordfish, etc,
 This is the back loin without the belly portion. No bones.
 Top Loin
Read: 2 Types of Poaching Method

Fletch 
  A Fletch is part of a large Fillet from a large flatfish such as halibut or turbot
  It can be half, quarter, or less of the full fillet.

Fletch
Read: Proper Deep Frying Method

Paupiette 
  A paupiette is a fillet that is stuffed and rolled
 Paupiette
Read: Benefits of Steaming Method

Delice 
 Delice is a fillet that is neatly stuffed and folded.

Delice

Read: Pan Frying Technique

Goujons 
  Strips 2" x ¼" from the fillets of small fish such as sole or plaice.
 Goujon
Read: Food Plating

En Tresse 
  A braided or platted fillet
.

En Tresse

Different Cuts of Fish

Meat
Do you feel overwhelmed when you walk up to the seafood counter at your
favorite supermarket? Not only do you see a wide range of fish species on ice,
you also have to choose between the different cuts of fish. Fish is an excellent
source of protein and healthy fatty acids. Figure out how to work that nutrition
into your diet by understanding the different cuts of fish and how to choose them.

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Fish Fillets
A fillet is the meaty part of the fish taken from the side and sliced parallel to the
spine. It's cut in it's natural form instead of being cut into a specific shape or size.
Fillets have the bones removed, but they may still have some tiny bones left in
them. This cut usually has the skin removed.

Salmon cuts often come as fillets. Sole is another fish you'll often see as a fillet.
Among other varieties, cod, perch, trout, bass, walleye and whitefish are usually
prepared this way.

A fillet is one of the more common cuts of fish because it's easy to eat. They're
also easy to cook using different methods, from sauteing to poaching.

Steak or Darne
A steak or "darne" is a thick cross-section cut around the fish, perpendicular to
the spine. Steaks typically still have part of the backbone. Swordfish, tuna, and
salmon steak cuts are common. Usually 1/2 to 1 inch thick, steak cuts are
skinned and scaled, although salmon steaks usually retain the skin.

Supreme Cut
A supreme cut is a slice of fish cut from a fillet at a slant. It's considered the best
and choicest cut of fish. Also called a pave, a supreme cut removes all bones in
the fillet.

Butterfly or Cutlet
A butterfly or cutlet begins with a fillet. One side of the fish is sliced from behind
the head, around the belly, and tapered toward the tail. The process is repeated
on the other side of the fish, producing a connected or double fillet.

Dressed and Pan-Dressed

If you want to make a gourmet impression on your fish meal, consider a whole
fish. Upon request, most markets will dress a whole fish, free of charge. A
dressed fish is scaled and has all internal organs removed. A pan-dressed fish
also has its fins, tail and head removed.

Fish Loins
Fish don't have loins in the traditional steak sense. Calling fish cuts "loins" is
more of a marketing term to appeal to the meat-eaters in the crowd.

A loin cut comes from the fillet part of the fish, usually from large, round fish. It's
from the back of the fish, often above the spine. You'll most commonly find loins
of tuna, swordfish and marlin. Loins are thick, uniform pieces with no tapering,
and they don't have any skin or bones.

Fish loins are high quality sections of fish. They're usually very thick and dense.
But they also come with a higher price tag because they take more work to cut
and trim to those clean, uniform pieces.
Selecting Cuts of Fish
Unless frozen, fish has a fairly short shelf life. Fresh fish is best when prepared
on the same day that it's purchased.

Choose fish that smells fresh, like clean water. Avoid fish that has a pungent,
fishy odor. When you press into the skin, it should be resilient rather than leaving
a finger impression.

Eyes should be bright, bulging and moist when selecting a whole fish. Under the
dorsal fins, gills should be rich red or pink, not light brown or gray.

For top quality frozen fish, look for the letters "FAS," which means the fish has
been frozen at sea. FAS fish is flash-frozen at extremely low temperatures
onboard a fishing vessel only seconds after being caught.

How to Clean a Mackerel

The white fish that occupy most of your supermarket's showcase are pleasant,
non-assertive and mostly interchangeable. That's not the case with mackerel.
This darker, richer fish -- filled with heart-healthy omega-3 fatty acids -- has a
bold, distinctive flavor of its own. Like other high-fat fish, mackerel is best when
impeccably fresh, either caught yourself or purchased when just landed. This
often means cleaning and filleting them yourself, but mackerel are easy to
handle.
Recognizing Freshness
Mackerel are striking fish, with a skin that's beautifully mottled in silver, black and
slate-grey. When they're at their freshest, they smell just faintly of the sea, and
their eyes are clear and rounded, and if you press a finger against the mackerel's
side, you won't leave an indentation. Don't be alarmed if the fish is strangely
rigid. That's just rigor mortis, and it's a sure-fire sign your mackerel is fresh. Like
most fish, it's best after rigor has come and gone. Just put the mackerel on ice or
into a cooler, and refrigerate them as soon as you get home.

Simple Cleaning
Mackerel have a thin skin and tiny scales, so they're one of the few fish that don't
need their scales removed before you clean or fillet them. Cleaning a mackerel is
quick and simple, even if you rarely work with whole fish. You'll need a filleting
knife or utility knife with a long, thin, sharp blade.

Step 1
Place the mackerel on a cutting board. Cut off the head, or -- if you prefer to
leave the head on -- cut the throat from gill to gill.

Step 2
Hold the mackerel's back in your hand, and rotate the fish until you see the tiny
opening that marks its sphincter. Insert the tip of your knife there, just deeply
enough to penetrate the skin.
Step 3
Slide the knife tip the length of the mackerel's belly until you reach the cut at its
throat.

Step 4
Reach in with a finger and scoop out the fish's entrails, then rinse the belly cavity
with cold water.

Tip

Wear a good pair of disposable kitchen gloves while working with the mackerel.
Gloves provide a better grip than bare fingers and keep your hands from smelling
of fish, and make the whole process a bit less cringe-worthy for squeamish
cooks.

Filleting Conventionally
If you prefer to eat your mackerel in the form of boneless fillets, you have a few
more steps to complete. This is easiest if you've left the head on during cleaning,
because it provides a convenient grip for your hand. If you already know how
to fillet any other common fish, the process will be very familiar.

Step 1
Hold the mackerel firmly by the head and slide the knife blade underneath the
bony gill plate -- toward the head -- until it meets the backbone.
Step 2
Turn your knife so it rests horizontally on the backbone, pointing toward the tail.
Draw the knife in long, even strokes from the head to the tail, lifting the fillet away
from the bones but leaving it attached at the tail.

Step 3
Flip the fish to its other side and repeat the process.

Step 4
Cut the two fillets from the tail. leaving behind the head, tail and skeleton.
Holding the knife at a very flat angle, cut away the ribs and their connecting
membrane from each fillet.

If you want skinless fillets, skin them before cutting them away from the tail. Use
the tail as your grip and slide your knife through the flesh at the narrow end of the
fillet until it reaches the skin. Pull back gently on the skin and push forward gently
with your knife, until the fillet comes away completely from the skin.

Tip

Some cooks prefer to remove the strong-tasting "blood line" of dark flesh that

runs the length of the mackerel near the backbone. Make a narrow, shallow V-
shaped cut on either side of the bloodline, then grip it with your fingertips. It
should pull right out, though you might have to encourage it a little with your
knife.

One-Step Cleaning and Filleting

Fish-plant workers turn whole mackerel into boneless fillets in a single step,
reducing the entire cleaning and filleting process to two skilled sweeps of the
knife. This method takes a bit of practice and results in slightly smaller fillets, but
it's remarkably efficient. It takes a bit of effort to explain the technique in words,
but you'll understand it immediately when you see it done by an expert.

Step 1
Feel the mackerel's belly with your fingertips, noting where the relatively firm
muscle gives way to the softer belly cavity.

Step 2
Grasp the whole fish by its head, and cut downwards at the neck until your knife
blade reaches the spine.

Step 3
Draw the blade toward the tail in a smooth, sweeping stroke, angling it around
the belly so it leaves the ribs behind and doesn't cut into the belly cavity.

Step 4
Flip the fish and repeat the process, cutting away the second fillet. Skin the fillets
and remove the blood line, if you wish.

Tip

If you cut too deeply and get a portion of the ribs or belly cavity in your fillet, just
trim it away carefully with your knife once you're done.
 Search
 
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Fish and Seafood Dictionary

Cookeryonline.com's comprehensive glossary on fish types and their uses
in cookery, we hope you find it useful.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Click on the first fishy letter of the word you are looking for
Classification of Fish  Great Fish & Seafood Links  Fish & Seafood
Recipes

Cuts of Fish Folds of Fish

Paupiette
Fillet
is a stuffed roll of fillet
a fillet is a boneless cut such as a
side of Salmon or a fillet of sole

Supreme Cravatte

A supreme is a slice cut off a fillet, is a fillet tied in a knot

sometimes cut at a slant. This cut is
now commonly called a pavé which
means 'a slab or block' and usually
applied to cake or dessert - but now is
fashionably applied to fish!
Darne Delice

is a cut of steak of round fish cut is a neatly folded fillet

on the bone

Goujon En Tresse
a strip of fillet usually pané
(floured, eggwashed and a platted fillet
breadcrumbed)

Colbert
Tronçon Colére
is a cut of steak of flatfish cut on
the bone
En Lorgnette

A
Abalone - A univalve mollusc also known as Ormer or Sea Ear, which can be found
along the coasts of California, Mexico, Japan and rarely on Europe. The edible
portion is the "adductor muscle" ( foot) by which it clings to rocks. The flesh is tough
but well flavoured so tenderised the "foot" is essential through batting - it can then
be eaten raw or slowly stewed.

Ahi - A type of tuna that can reach about 300 pounds in weight. They feature a pale
pink flesh that is relatively mild. Also called "Yellowfin tuna."

Aida - A way of serving flatfish fillets similar to florentine but with the addition of
paprika to mornay sauce and spinach.

Aku - This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin.

The Japanese call this fish "Katsuo."

Akule - This marine fish, found near Hawaii, is normally served salted and dried.
Also known as "Bigeye Scad."

Alaskan Cod - This saltwater fish, which is not a true cod, has a soft textured flesh
and a mild flavor. Its high fat content makes it a good fish for smoking. Also called
"Sablefish."

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Albacore - A highly prized, mild-flavored tuna that weighs between 10 and 60

pounds. This high-fat fish is the only tuna that can honestly be called "white." It is
the most expensive variety of canned tuna.

Alewife - One of the most popular members of the herring family, the alewife is
anadromous (it spawns in fresh water). This fish provides high-fat flesh with a fine,
soft, texture.

Alligator - A large aquatic reptile that grows up to 19 feet in length. The meat is
generally only available in its native regions--Louisiana and the Gulf States. Alligators
feature meat ranging from white to dark--mild to strongly flavored.

Amberjack - A lean, mild fish found along the South Atlantic coast. Difficult to find
in markets; usually sold whole.

Anchovy - There are many species of small, silvery fish known as "anchovies," but
the true anchovy comes from the Mediterranean and southern European coastlines.
Anchovy is delicious fresh often filleted, salt-cured, and canned in oil. Used sparingly
to flavor foods. To fillet an anchovy run the thumbnail from head to tail on both
sides of the spine.
[back to the top]

Angler Fish - This large low-fat, firm-textured salt-water fish has a mild, sweet
flavor that compares with lobster. Sometimes referred to as "poor man's lobster."
Also called "Monkfish," and "goose-fish."

Arctic Bonito - This small tuna (6 to 8 pounds) has a light-colored meat similar
to yellowfin. The Japanese call this fish "katsuo" and the Hawaiians call it "aku."

Arctic Char - The Arctic char is distributed throughout the polar regions and is the most
northerly distributed of char, it is often sold smoked and is
now becoming commonly found on restaurant menus.

Have a look at
http://www.arcticchar.com/

Awa - An important food fish of the Indo-Pacific region that offers a tender, white
flesh. Hawaiians use Awa for making fish cakes and sashimi. Also called "Milkfish."

B
Bacalao - Most salt cod comes from Norway. When choosing look for white flesh
and black skin - yellowing flesh denotes age. To use the fish needs to be soaked for
24-48 hours, frequently changing the water, to remove most of the salt. It is then
ready to be poached - never boil salt cod otherwise it will go stringy. Popular in
Spain, the fish is often cooked with chilli and red pepper. Try adding to soups as part
of the seasoning as well as being fish.

Barracuda - A pike-like sea fish with long pointed jaws filled with razor-sharp teeth.
It is a firm-textured fish with moderate fat content. The type most commonly found
in the U.S. is the Pacific barracuda (also called the California barracuda).

Bass - Also known as sea perch, bass is a term that refers to numerous and often
unrelated freshwater and saltwater fish. True basses include groupers, black sea
bass, and the striped bass. Largemouth, redeye, rock, smallmouth and the spotted
bass, are actually sunfish.

Belly-Fish - This large low-fat, firm-textured salt-water fish has a mild, sweet flavor
that compares with lobster. Sometimes referred to as "poor man's lobster." Also
called "angler fish," "monkfish," and "goosefish."

Bigeye - The fat tuna, known as mebachi to the japanese, this cousin of

the bluefin is becoming more popular as the number of bluefin decrease.

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Black Cod - This saltwater fish, which is not a true cod, has a soft textured flesh
and a mild flavor. Its high fat content makes it a good fish for smoking. Also called
"sablefish."

Blackfish - A lean, delicately flavored Pacific Ocean fish that is popular in Chinese
cookery. Also called "Black Trout" and "Chinese Steelhead."

Blue Crab - Named after its blue claws and dark blue-green shell, this crab is found
along the Gulf and Atlantic coasts. It is sold in both its soft and hard-shell stages.
The "soft-shell crab" is simply a blue crab caught just after molting.

Bluefin Tuna - The best and among the largest of tuna, the bluefin can weigh over
1,000 pounds. As bluefin age, their flesh turns from light to dark red and takes on a
stronger flavor. It is now considered the finest of all fish that can be served raw
as sushi and sashimi. Its numbers are now declining dangerously as it is much
sought after.

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Bluefish - A fatty, fine-textured fish that is also known as "bulldog of the ocean"
because of its tenacity. Found in the Atlantic and Gulf coasts. Discard the dark oily
strip that runs down its center to prevent a strong, fishy flavor.

Bluegill - One of a large number of North American freshwater fish closely related
to the perch. Known for their bright, sunny colors, bluegill are also known as
"sunfish."

Bombay duck - A small, semi-transparent fish that is found in the Arabian Sea off
the west coast of India. They can be eaten fresh, but more commonly, they are sun-
dried and often have asafoetida added to them. Also known as bumalo or bummalow
it has a very strong and salted fish taste. It will keep a long time, providing it is kept
dry and is usually eaten having been grilled, baked or shallow frired until crispy and
then be crumbled over rice and curries, and is sometimes served as a starter or
cocktail snack.
Bonito - Sort of half way between a mackerel and a tuna, bonito is the smallest of
the tuna family, rarely weighing over 25 pounds. They range from moderate to high
fat and are the most strongly flavored of the tunas. Many Japanese recipes call for
dried bonito ("dashi").

Buffalo Fish - This freshwater fish, which belongs to the sucker family, is similar to
carp. It offers a coarse but sweet, low-fat flesh that lends itself to a variety of
cooking methods.

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Bullhead - A small, freshwater catfish that usually weighs in at under a pound. Its
flesh is lean and mild in flavor.

Bummalo- Aka bombay duck - a small, semi-

transparent fish that is found in the Arabian Sea off the west coast of India. They
can be eaten fresh, but more commonly, they are sun-dried and often have
asafoetida added to them. Also known as bumalo or bummalow it has a very strong
and salted fish taste. It will keep a long time, providing it is kept dry and is usually
eaten having been grilled, baked or shallow frired until crispy and then be crumbled
over rice and curries, and is sometimes served as a starter or cocktail snack.

Burbot - A freshwater cod with a lean white flesh and a delicate flavor. It is
normally poached, baked, broiled or sautéed.

Butterfish - This small, high-fat fish has a tender texture and a rich, sweet flavor.
Found off the coast of the Atlantic and the Gulf of Mexico, this fish is also called the
"dollarfish," "Pacific pompano," and "pomfret."

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C
Calamari - This ten-armed cephalopod, commonly known as "squid," is related to
the octopus. They vary in size from 1 inch to 80 feet in length. The meat is firm and
chewy, with a somewhat sweet flavor. Over-cooking can lead to a rubbery texture.

Calico Bass - One of a large number of North American freshwater fish closely
related to the perch. Known for their bright, sunny colors, calico bass are also known
as "sunfish."

California Sheepshead - A saltwater fish belonging to the wrasse family. Also
called "sheepshead," "fathead," and "redhead." Its meat is white, tender, and lean.

Candlefish - A rich and oily mild-flavored fish. This variety of smelt is so named
because Indians sometimes run a wick through their high-fat flesh and use them for
candles. Also known as the "Eulachon."

Carp - This freshwater fish ranges from 2 to 7 pounds and has a lean white flesh. It
is the primary ingredient for the Jewish dish called "gefilte fish."

Catfish - This fish is firm, low in fat, and has a mild flavor. Most catfish are fresh
water varieties, but there is a salt water variety that called the "hogfish." The
channel catfish is considered the best for eating.

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Chikuwa - A variety of Japanese fish paste cake.

Chinook Salmon - Considered the finest Pacific salmon. This high-fat, soft textured
fish can reach up to 120 pounds. Also called the "king salmon."

Chub - One of the most prized whitefish found in the Great Lakes and in Canada.
May be prepared in any manner suitable for salmon. Also called "?Lake Herring" and
"Cisco."

Chum Salmon - This, the smallest and most delicate flavored of the salmons, has
the lightest color and the lowest fat content of the various salmon varieties. Also
called the "dog salmon."

Cisco - One of the most prized whitefish found in the Great Lakes and in Canada.
May be prepared in any manner suitable for salmon. Also called "lake herring" and
"chub."

Clam - These bivalve mollusks come in two varieties. Hard-shell clams include
littleneck, cherrystone, and chowder clams. The soft-shelled clams, such as steamer,
razor, and geoduck clams, have thin brittle shells that can't completely close.

Cod - A popular lean, firm, white meat fish from the Pacific and the North Atlantic.
"Scrod" is the name for young cod (and haddock) that weight less that 2.5 pounds.
"Haddock," "Hake," and "Pollock" are close relatives of the cod.   

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Coho Salmon - This high-fat variety of salmon provides a firm-textured, pink to

orange-red flesh. Also called the "silver salmon."

Colbert - where the backbone and bones are removed leaving the fillets attached to
the head usually either Sole or Whiting.

Colére -Is French for angry and is where the fish is skinned, eyes, gills and fins
removed, it is panéd and the tail bent around into the mouth this is usually
associated with whiting

Crab - Any of a large variety of 10-legged crustaceans (shelled animals). There are

freshwater and salt water varieties. It is the second most popular shellfish. (Shrimp
is the most popular.) see How to Prepare Dressed Crab

Crappie - One of a large number of North American freshwater fish closely related
to the perch. Known for their bright, sunny colors, crappie are also known as
"sunfish."

Crayfish - Also called "Crawfish" and "crawdads." Crayfish are freshwater

crustaceans that look like tiny lobsters. Crayfish can be prepared in any manner
appropriate to a lobster.

Croaker - Any of a variety of fish named for the peculiar drumming or deep
croaking noise they make. These fish are firm and low in fat. The croaker family
includes the black croaker, black drum, hardhead, kingfish, and redfish.

Cusk - A large saltwater fish related to the cod. It has a firm, lean flesh. Also called
"tusk" or "torsk."

Cuttlefish - A relative of the squid and octopus, the cuttlefish has ten arms that can
reach up to 16 inches in length. "Sarume," which is available in ethnic stores, is
cuttlefish that has been seasoned and roasted.