Cuts of Fish

fish_tr

Fish Fillet_Tr

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_Tr

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_tr

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_TR

Paupiatte: This cut is made by flattening a piece of fish fillet. These are generally stuffed and then cooked.

Delice_Tr

Delice: Different neat folds of flatten fish fillet.

Medallion_Tr

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_Tr

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.

Comments

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