Fish is a versatile and delicious protein that can be prepared in a variety of ways. One aspect of preparing fish that is often overlooked is the cuts of the fish itself.
Just like with meats, there are different cuts of fish that are suitable for different cooking methods and recipes. In this blog post, we will explore the different cuts of fish and how they can be used in the kitchen. From fillets to steaks to whole fish, there is a cut of fish for every occasion
Before going to do Cuts of fish, First clean the Fish as well. That includes
- Clean the fish well and cut off the fins.
- Remove the scales and remove the gills.
- Make a slit in the belly and remove all the internal organs. This step also called Gutting of the Fish.
- Wash them in running water to remove all the blood and any physical impurities.
Different Cuts of Fish
1) Fillet
Fillets are a type of cut of fish that are obtained by slicing the fish horizontally along the backbone, removing the bones, and leaving the skin behind.
They are a popular cut of fish because they are easy to cook and easy to eat, as they do not have any bones.
Often used in dishes where the fish is the main focus, such as grilled salmon fillets or pan-fried tilapia fillets. Fillets can be cut into different sizes, depending on the size of the fish and the desired portion size. They can be thin or thick, and are often sold as individual portions.
The fillet is the often prime ingredients of the many cuisines. The fillet is suitable for poaching, shallow, deep frying grilling and baking.
2) Darne
Darne cuts of fish are thick, oval-shaped slices of fish that are cut perpendicular to the spine. They are typically cut from a large, round fish, such as salmon or tuna, and can be grilled, baked, or pan-seared. Darne cuts are often preferred for grilling or baking because they hold their shape well and have a more substantial texture than thinner cuts of fish. They can also be used in soups, stews, and casseroles.
A slice or steak of round fish on the bone, with skin.(100 – 150 gm) .
Do you have a specific recipe in mind that you would like to use Darne cuts of fish in?
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3) Supreme
This cut is also often referred to as fillet. It is the prime cut of fish and is always boneless and without the skin. Consider as best cuts of fish.
4) Delice
It is not really a cut of fish but this Apply to neatly folded fillets of fish.
More information about Fish read the post Classification of Seafood – Fish Cookery
5) Paupiette
Paupiette cuts of fish are thin slices of fish that are rolled or folded around a filling and then baked or poached. The word “paupiette” is French and means “little package.” Paupiette cuts of fish are typically made with a thin, white-fleshed fish, such as sole or tilapia, and the filling can vary widely and can include ingredients such as seafood, vegetables, cheese, and herbs. Paupiette cuts of fish are often served as a fancy or elegant dish, and they can be served as an appetizer or as a main course.
This term is applied to fillets of smaller fish which are stuffed with farce, fish or vegetables or a mixture of both, neatly rolled into a barrel shape, tied or pinned. This Cuts of fish suitable for Poaching.
6) Plaited
This is also known as en tresse in French. Derived from a fillet. Cuts of fillet into three strips, leaving them attached on the one end, then plait the three strips into a neat plait.
6) Goujon
These are strips of fish culled from the large fillet and cut into strips approximately 6 cm X 1cm x 1 cm. Mainly used for garnish in the dishes.
7) Goujonettes
Same as goujons but half the size of them. Goujonettes are neatly shaped rounded cylindrical strips.
8) Troncon
The concept is same as that of a darne, but this cut is from the flat or in another definition
A slice or steak of flat fish on the bone, with skin.(100 150 gm).
9) Pave
This types of cuts of fish is similar to supreme, but in a block or a rectangular slab.
10) Cravate
It is usually popular only in France. The concept is same like plaited but here are strip of the fish is tied into a knot.
11) En Loregnette
Usually made from long fish. Remove backbone leaving fillets attached to head. Roll each fillet towards head-the two fillets representing the glasses of a pince-nez, the head the handle.
12) Butterfly
To butterfly a fish means to cut it down the center of the back and spread the halves open, like the wings of a butterfly. This technique is often used for fish that are too thin to fillet, as it allows the fish to be cooked more evenly and prevents it from falling apart. Butterfly cuts are also used to make fish easier to stuff or to add flavor to the inside of the fish. The resulting cut is thin and flattened, with the bone still attached. This method of preparation is often used for small, thin-bodied fish like sardines, anchovies, and smelts.
A Butterfly cut begin with fillet, one side of the fish is sliced from behind the head, around the belly and tapered toward the tail. The process is repeated in the other side of the fish, producing a connected or double fillet. Suitable for poaching, shallow and deep frying.