Fillet: This is the flesh part of the fish with out any skin and center bone. The size of the fillet varies in size depending upon the type of fish. This usually done in the fishes which have single bone such as Salmon, Basa, Vhetki, Telapia, Tuna etc. This part is further used for different boneless cuts for variety of preparations.
Supreme: This cut is made from the large part of the fillet in an angle. This cut may be with skin or with out skin but it should be boneless. This type of cut is generally done for large types of fish such as Salmon, Cod.
Goujon: These are usually finger shape strips taken out from the fillet of a fish. These are generally used for fish finger which is crumb fried.
Paupiatte: This cut is made by flattening a piece of fish fillet. These are generally stuffed and then cooked.
Delice: Different neat folds of flatten fish fillet.
Medallion: This is similar to supreme but it further trimmed to make round shape and this type of cut is used for grilling, shallow frying then served with sauce.
Darne: It is a slice may be thick or thin cut across the bone of a round fish. This type of cut is good for shallow frying, grilling.