Different Types Of Fish Cutting

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

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

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