All Types of Fish Cutting Methods
What is Fish Cutting?
The Knowledge types of fish cuttings are commonly used in Culinary proffesionals the chef
Practice how to cut the fish into many parts, fillet or types of fish cutting.
What are the main purpose of learning the 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 manpower for operating the kitchen oparation more accurate.
Types of Fish Cutting Methods ::
the fillet is a cut that removes the bones and fish skin and is sliced parallel to the spine.
A fillet a most common cuts of fish because it is very populer and easy to eat.
Steak or Darne
A darne cut or steak cut is a thick, cross-section cut around the fish, perpendicular to the spine.
Thickness from 1/2 to 1 inch thick.
Darne cuts are scaled and skinned or just scaled such as salmon steaks usually retain the skin.
Tronçon
Tronçon is a basiclly steak-cut with bone from a flatfish such as a halibut,flounder,sole, or turbot. In the US these type cutiing called a Steak cut.
Supreme or Pavé
A supreme or pave cut is a slice of fish cut from a fillet which is considered the choicest and best cut of fish.
All bones in supreme cut must be removed
Butterfly or Cutlet
A butterfly or cutlet begins with a filet.
One side of the fish is sliced from behind the fish head then around the belly, and tapered toward the tail.
The process is repeat agine on the other side of fish, producing a connected or double fillet
Two kinds of Butterfly cut bone-in or boneless fillet.
Pocket Cut or Canoe Cut
Dressed or Pan-Dressed
Depend on 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,tails, fins, and aslo the head removed
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| Dressed |
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| Pan Dressed Fish |
Whole Fish
Whole head-on with viscera (guts), tail, everything intact.
H & G Fish
Bullets or Rounds
H&G with fins and tail removed.
Top Back Loin
Taken from larger fish like Tuna, Swordfish, etc,
This is the main back loin which is without the belly portion ans No bones at all.
Fletch
A Fletch is part of a the large Fillet from a large flat fish such as turbot or halibut
It can be half, quarter,quarterhelf or less of the full fillet.
Paupiette
A fillet that is stuffed and rolled it"s called paupiette.
Delice
Delice is a type fillet that is neatly stuffed and folded.
Goujons
Strips 2" x ¼" from fillets of small type of fish such as plaice or sole .
En Tresse
A braided or platted fillet
Indicator of Freshness of the fish
- Smell: Should be clear of off-odors
- Eyes: should very Clear and bulging, sunken eyes denote lack of freshness
- Gills: Bright red color, as freshness decreases, the gills go brown
- Texture (Flesh): Should be firm aslo when pressed, the flesh should be return to the original shape
- Fins and Scales: not dried out, Should be moist, scales should not rub off easily
Cooking Doneness
To check the doneness of the fish use the tip of a sharp knife and cut through the thickest part of the fillet.
If the fish is properly cooked, the meat will be appear opaque but will still, be moist.
Filleting Round Fish ᐁ ᐁ
Boning-out Round Fish ᐁ ᐁ
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