Different Types Of Fish Cutting

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

Headed & Gutted with fins and tail removed

2.Butterfly or Cutlet
Butterfly or Cutlet
  • 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.
3.Dame or Steak
Dame or Steak
  • Dame or Steak cut is a thick. cross-section cut around the fish, perpendicular to the spine.
  • Thickness from 1/2 to 1 inch thick.
  • Dame cuts are skinned and scaled or just scaled such as salmon steaks usually retain the skin
4.Delice


Delice is a fillet that is neatly stuffed and folded

5.Dressed Cut
Dressed Cut
  • Upon request, most markets will dress a whole fish, free of charge.
  • Dressed fish is scaled, all internal organs, removed
6.En Tresse

En Tresse
A braided or platted fillet

7.Fillet or Filet
Fillet
  • A fillet is a cut that removes the bones and is sliced parallel to the spine.
  • A fillet is one of the more common cuts of fish because it is easy to eat.
    There are two Types of Fish Fillet: 1. Fish fillet – skin on 2. Fish Fillet – skin off (without skin)
8.Goujons
Goujons
  • Strips 2″ x 1/4th ” from the fillets of small fish such as sole or plaice
9.H&G Fish


Headed & Gutted – Whole, head-off, gutted

10.Pocket Cut or Canoe Cut
Pocket Cut or Canoe Cut
11.Top Back Loin
Top Back Loin
  • Taken from larger fish like Tuna, Swordfish, etc.
  • This is the back loin without the belly portion.
  • No bones
12.Troncon


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