Types Of Fish Cuts We Commonly See

Like many other animals we eat, fish also have different cuts. Most people will have heard of fillets or steaks however, perhapsdue to the ease of transporting all manner of fish around the world, these names have become muddled to the point that some names are no longer used by many fish sellers, which can cause much confusion and disappointment to the shopper.

Here are 7 types of fish cuts we commonly see and should know about, to avoid any confusion!

1. Fillet

A fillet or filet is a cut or slice of boneless meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.

2. Paupiette

A Paupiette is a type of roulade and sometimes called a braciole. Paupiette may also refer to a classic French fish dish whereby a thin slice of fish (tuna, sole, whiting or even anchovy) is stuffed, rolled and secured with string before cooking in a stock.

3. Supreme

A Supreme cut is a slice of fish cut from a fillet at a slant, and is considered the best cut of a fish. Also called a Pave, a supreme cut involves the removal of all the bones in the fillet.

4. Darne

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

5. Butterfly

A butterfly or cutlet begins with a filet. 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.

6. Goujon

These are approximately 8 cm long strips, cut from bigger pieces of fillets, used for garnishing.

7. Tronçon

This is a steak-cut (bone-in) from a flatfish such as flounder, halibut, sole, or turbot. In the U.S. these are called a Steak cut.

These were some of the most commonly seen cuts of fish, let me know about more of them, in the comments section below!