What is the 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
1.Bullets or Rounds
Round fish cut is a popular way of preparing fish for cooking. It involves removing the head, tail and fins while leaving the body intact. This type of cut is commonly used for round fish such as cod, haddock, sea bass and salmon.
To prepare a round fish cut, you will need a sharp knife and some basic cutting skills. The first step is to remove the head by placing the knife just behind the gills and cutting downwards towards the spine. Next, make a small incision near the tail and use your fingers to peel off the skin in one smooth motion. Then, use your knife to remove the fins by making diagonal cuts along their bases.
2.Butterfly or Cutlet
Butterfly fish cut is a popular method of preparing fish for cooking. This technique involves taking a whole fish and filleting it in such a way that the two sides are still attached at the backbone, making it look like butterfly wings when opened up. To achieve this, the fish is first gutted and headed with fins removed, then carefully sliced down the center of its back to separate the flesh from the bones.
3.Dame or Steak
Dame fish cut is a popular method used to prepare fish for cooking. It is a technique that involves cutting the fish into small pieces without removing the bones. The bones add flavor to the dish, and they also help to keep the fish moist and tender during cooking. Dame fish cut is commonly used across Asia, especially in Japan, where it is known as “sashimi style.”
4. Delice
The Delice fish cut originated from France, where it was traditionally used to prepare delicate whitefish such as cod or sole. However, today this method can be applied to any kind of fish, including salmon, tuna, and halibut. The name “Delice” comes from the French word for “delight,” which perfectly describes the delicious taste and texture that this cooking style produces.
To prepare Delice fish cut, you first need to clean and fillet the fish. Then the fillet that is neatly stuffed and folded
5.Dressed Cut
Dressed fish cut is been prepared for cooking by removing its internal organs and scales. This process is also known as “cleaning” the fish. The “cut” part of the term simply means that the fish has been sliced into pieces for cooking or presentation.
When purchasing dressed fish cut, you can expect to find a neatly cleaned and scaled whole fish with its head and tail intact.
6.En Tresse
En Tresse fish cut is a popular and innovative way of cutting fish that originates from France. It is a technique that involves cutting the fish into thin strips, creating a braid-like pattern. This unique cutting method has become increasingly popular in high-end restaurants and seafood markets due to its beautiful presentation.
The En Tresse cut is traditionally used for salmon or trout, but can also be used for other types of fish. The technique involves filleting the fish and removing the skin before slicing it thinly on an angle. The slices are then overlapped and woven together to create the intricate braiding effect.
7.Fillet or Filet
This method of cutting fish involves removing the bones and skin from the sides of the fish, leaving only the boneless, meaty portion. It’s regarded as one of the most precise methods of preparing fish for cooking and can be used to create various dishes like sushi rolls, grilled salmon steak, or baked cod fillet.
To make a fillet or filet cut, you need sharp knives and some patience. The process requires you to slice along both sides of the backbone until you reach its end, then remove it entirely. Afterward, you can trim off any excess fat or skin to get an even thickness across all pieces.
8. Goujons
Goujons made by slicing the fish into long, thin strips or fillets. The term goujon comes from the French word for “little stick,” which reflects the shape of these cuts.
Goujons are typically made from whitefish such as cod, haddock or pollock, although some chefs use salmon or other types of fish. The fish is usually coated in a breadcrumb mixture before being fried until golden brown and crispy. This makes them an excellent choice for finger foods and appetizers.
9.H&G Fish
H&G fish cut is a term that refers to the way in which fish is cleaned, gutted and trimmed before it is sold. The acronym H&G stands for Head and Gut, which means that both the head and internal organs of the fish are removed during cleaning. This process results in a clean and ready-to-cook piece of fish that is popular among seafood lovers.
The H&G fish cut is commonly used for larger species of fish such as salmon, swordfish, tuna, halibut and grouper. It helps to improve the quality of the meat by removing any unwanted parts such as bones or scales. Additionally, this method ensures that all fillets are uniform in size so they cook evenly.
10.Pocket Cut or Canoe Cut
Pocket Cut is a method of cutting fish that involves making small cuts on one side of the fish’s spine. These cuts create pockets that allow the marinade or seasoning to penetrate deeper into the flesh, resulting in a more flavorful dish. The technique originated in Japan and has been adopted by chefs around the world as a way to enhance the taste and texture of various types of seafood.
11.Top Back Loin
Top Back Loin is one of the most popular fish cuts that you can find in any seafood market. It is a premium cut that comes from the top of the fish’s back, near its head. This cut is known for its firm texture and rich flavor, making it a favorite among many seafood lovers.
The Top Back Loin cut can be found in a variety of different fish species such as salmon, tuna, swordfish, and many others. It is usually sold as a boneless fillet or steak and is perfect for grilling or pan-searing. The thickness of this cut also makes it ideal for oven baking or broiling.
Many chefs consider Top Back Loin to be one of the best parts of the fish due to its high-fat content, which gives it an incredibly buttery taste.
12 .Troncon
Troncon fish cut is an innovative way of preparing fish that is growing in popularity among chefs and seafood enthusiasts. The term “troncon” refers to a French culinary technique where the fish is cut into thick slices, including the bone, creating a unique presentation and flavor profile. This method works especially well with firm, white-fleshed fish such as cod or halibut.
To prepare troncon-style fish, the chef first removes the head and tail of the fish and then cuts it crosswise into thick slices. These slices are then seared on both sides until golden brown, creating a crispy exterior while keeping the inside moist and tender. The bones add an extra layer of flavor to the dish, which can be further enhanced by serving it with a flavorful sauce or garnish.
13. Paupiette
Paupiette is a dish that is made by wrapping fish fillets around a filling. The fish cut used in Paupiette dishes can vary depending on the type of fish being used, but it typically involves thin slices of firm white fish like cod or halibut. The name “Paupiette” comes from the French word for a small package, which accurately describes how the dish looks.
To make Paupiette, you will need to start with fresh and high-quality fish fillets. Then choose your favorite filling – it could be anything from vegetables to shrimp or crab meat – and season it well with salt and pepper. Once you have seasoned the filling, place it in the center of each fillet before rolling them up tightly into small packages.
14. Supreme
Supreme fish cut is a term that has become quite popular in the world of seafood. It refers to a certain technique used by chefs while preparing fish dishes, which involves cutting the fish into thin slices, almost resembling a fillet but with an added level of precision and finesse. The result is a visually stunning and aesthetically pleasing dish that elevates the dining experience.
The supreme fish cut involves removing the skin and bones from the fish before slicing it diagonally against the grain. This results in thin, uniform pieces that have an even texture throughout. Chefs often use this technique to create dishes like sashimi or carpaccio, where presentation is just as important as taste. The supreme cut ensures that each slice of fish is exactly the same size and thickness, making for a visually appealing platter.
15. Tail
The tail is an essential part of many fish and seafood dishes. In fact, the tail can often be the most flavorful and tender part of the fish. Fish cut with the tail intact is not only visually appealing but also adds a unique texture and taste to any recipe.
One popular way to prepare fish with the tail still on is by grilling or pan-searing it. This method allows for crispy skin while keeping the meat moist and succulent. Additionally, leaving the tail on can help keep your delicate fillets from falling apart during cooking.
16. En Loregnette
En Loregnette, which means “in lorgnette” in French, is a classic cooking technique that involves shaping fish into a neat and tidy package. The term comes from the shape that the fish takes on after it has been prepared using this method. This style of cooking is often used to prepare delicate whitefish such as sole or flounder.
To prepare a fish en loregnette, start by filleting the fish and removing any bones. Then, fold the fillets in half so they form a rectangle with the skin facing outward. Next, tuck one end of the fillet under itself so that it forms a loop – this will be the head of your fish. Finally, tie kitchen twine around both ends of the loop to secure everything in place.