Fish Cuts

From Chefpedia

Jump to: navigation, search

Articles  –   Components  –   Descriptions  –   Features  –   Preparations  –  Miscellaneous  – Presentation – Recipes  –   Terminology  –  Types

We welcome applications from qualified chefs or food related experts to join as Chefpedia Contributors. All contributors will be identified and acknowledged (See main page for details)
All contributions should be identified with the contributors name and Chefpedia label - Name or headline of topic - Date posted - Technical (T) or non technical (NT) Technical information (T) requires verification by either referencing the source of information, or may be verified by other chefpedia contributors before being generally accepted as reliable.
Non technical information (NT) that includes personal experiences and articles do not need verification. Please report illegal, offensive or abusive information.

Australian Fish Cuts

Fish-cuts-basic-A.jpg


A. Paupiette B. Troncon C. Goujonettes D. Pave E. Fillet F. Darne or cutlet



Fish-cuts-B-advanced.jpg 
A.En-Lorgette - B. En-tresse- C. Colère - D. Colbert - E. Delice-  F. Cravatte


US and European Cuts of Fish

Whole Fish -or- Round Fish -or- Fish in the Round - Whole head on with viscera (guts), tail, everything intact.


Dressed Fish - Whole head on, tail, everything except that it has the viscera (guts) removed.


Pan-Dressed Fish - This is a Dressed fish which has its fins, tail, and head removed.


H&G (Headed & Gutted) Fish - Whole, head-off, gutted.


Bullets -or- Rounds - H&G with fins and tail removed.


Top Back Loin - Taken from larger fish like Tuna, Swordfish, etc, this is the back loin without the belly portion. No bones.


Loin - This is the prime part of a fillet from a large round fish. It is the part of the fillet which is above the spine, sometimes called the top back loin. Loins are typically cut from fish like Tuna, Swordfish, and Marlin.


Fillet - A fillet is an entire side of a fish with the backbone out. Round fish yield two fillets (one from each side). Flat fish yield 4 fillets (2 from each side). Fillets from larger fish can be further portioned into supremes or escalopes. They may be skin-on or skin-off.


Fletch - A Fletch is part of a large Fillet from a large flatfish. It can be half, quarter, or less of the full fillet.


Steak or Darne - Is a thick, cross-section cut from a round fish, perpendicular to the spine. Steaks often retain part of the backbone.


Supreme - A supreme is a prime boneless cut from a fillet or loin which is cut either as a block-cut or bias-cut, and is considered the best and choicest cut of fish. Also called a pavé, a supreme cut removes all bones in the filet.


Tronçon - 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.


Paupiette - A paupiette is a fillet that is stuffed and rolled.


Cravatte - A cravatte is a fillet tied into a knot.


Delice - Delice is a fillet that is neatly stuffed and folded.


Goujons - Strips 2" x ¼" from the fillets of small fish such as sole or plaice.


En Tresse - A braided or platted fillet.


Butterfly Fillets - Used with small fish like trout, sardines, mackerel or herring, this cut is made by leaving the two fillets attached by the skin. Thus you get the whole fish minus the head and rib bones.


Canoe Fillets - Same as a butterfly fillet except that the head is left on.

Chefpedia Contributors and label: Name or headline of topic: Date posted: Varification
* David Buchanan Fish Cuts June 10, 2011
Chefs Resources - Fish
*



*


*


*


*


*


*


Personal tools
Namespaces
Variants
Actions
GO TO:
CATEGORIES:
LINKS:
Toolbox