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
- 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 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
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5.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
A braided or platted fillet
7.Fillet or Filet
- 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
- 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
11.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