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Fish Cutting Method
Cutting Method Knowledge: Fish Cutting
What is Fish Cutting?
- Knowledge types of fish cutting commonly used in Culinary
- Practice how to fillet or cut into parts or types of fish cutting.
![Fish Cut Fish Cut](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1nDCfz3pZCwD7rEv_kDcFaJ6NmvRMWzZoe9FRKzPtvKV_SH5_bg0lNzygGqEBA-Zl3HnE3qN7t4gdsvrwnaf_R2cUVpOXDZmJ73-3ZY6WlTaN0_ms6PwZjyAQUcYVfvg077qa2vi5qHc/s280/vgya_cutting_4-1068x712.jpg) |
Fish Cutting |
Read: Types of Knives
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
- Calculating the number of manpower for operations in the kitchen more accurate
Types of Fish Cutting
Filet
- A filet is a cut that removes the skin and bones and is sliced parallel to the spine.
- A filet is one of the more common cuts of fish because it is easy to eat.
![Fish Fillet Fish Fillet](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WMi4aJjZ7Bvkae7zHp094ahXU-EncKbsdmG7RVPWczmn-J5dg3lsEpm2lErp64zoEnDoX2zJ9bsMMnQLZE2C8oVvIZCdWDGpRndDhkATGg4dW30kBsgAICzRH637lD6Ksc867-NKmD2Y/s280/Salmon-Fillet-CHUM.jpg) |
Fillet |
Read: Beef Cutting
Steak or Darne
- A steak or darne cut is a thick, cross-section cut around the fish, perpendicular to the spine.
- Thickness from 1/2 to 1 inch thick.
- Darne cuts are skinned and scaled or just scaled such as salmon steaks usually retain the skin.
![Fish steak Fish Steak](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9R2s4h_17OnwHZo5bPz5tQrLnOuLhaVArwylQBPCht_FgKKt1_SSejUXKhFN4nR5b7iWyk5VBp97Fd6XU-iWfIYeHRKCECAavP-Nj9EJge9zxNR9Qr6FIHEx3hClG2Y1GpMm71SEVuPyc/s280/rawImage.jpg) |
Steak or Darne |
Read: Types of Knives
Tronçon
- This is a steak-cut (bone-in) from a flatfish such as a flounder, halibut, sole, or turbot. In the US these are called a Steak cut.
![Troncon Troncon](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuZ9loJ4L7q7hUj6lP9wNxdLi2ES643JJPnT95NqfmyJbJ662wlxo9kQ12X-IOxqigJjlzMY2B8zCz22u4eR3Dyas8gkbLmlb-ezN4MBGprTXMG41YyuFcHIbVyy1Sddpop9ElQ_FAYz8/s280/troncon.jpg) |
Troncon |
Read: Chicken Cutting
Supreme or Pavé
- A supreme cut is a slice of fish cut from a filet which is considered the best and choicest cut of fish.
- All bones in supreme cut must be removed
![Supreme Supreme](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3v4T3Qdu-fF1ZwkJ4B9qHOYEYEvIm9YjhW__1vKD9FXwno_NfrQAP8rN4vxIxnOJcACFN4sNzzlQCXIISPKQE58ccAcReSvTCbvwQfQpOXtzqM5Rf67DCiZcrxvvfOPCyWsrIkqd5ZzSn/s280/Salmon-Fillet.jpg) |
Supreme or Pave |
Read: Knife Knowledge
Butterfly or Cutlet
- 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
- Two kinds of Butterfly cut, with boneless (fillet) or bone-in.
![Butterfly Cut Butterfly Cut](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfEZ3S_h2w4hrE5uFwn8HJb1tL0bbDoVFcNNb1sfx34o5U-5pb-B73vVLTueR2rc5yxUYYxYdisbWUBNICQldBNKTmTZA9kKQpX9M4dVTmcv_2_yKSCecY13gKVA3trE0c-X0n6ioUa-y/s280/Picture1.png) |
Butterfly (boneless) |
![Butterfly cut Butterfly cut](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgE3mHN5BUZ-v24Hw7GtvG0wo6r_835t4N12q_IQGxVq2GUeGPYI2UqmqsJpLAiq9RivECYielGTNxXfdeiVVz2jc_nRGq-0ggyIHrW7pSDqUHn0wjA7cC6LAMsTrBZkAAVfZs50xdj5qe/s280/Picture2.png) |
Butterfly (bone-in) |
Pocket Cut or Canoe Cut
![Pocket Cut Pocket Cut](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhPIoMBaC7LmNYlcEfqyeSBy2k4CcGUqItteYqrYDVfkXze3VnhSOLd5hkjbW2QQM9zUG2qSZnoFzc0KOUJiGhgy858KNOno8nj3MKavjRsX9qHjhmqvT8mDMlMK2uj6vZqNUTxQHE6wT/s280/Canoed-sea-bass-new-website_600x600.jpg) |
Pocket Cut or Canoe Cut |
Read: Mother Sauces
Dressed or Pan-Dressed
- Upon request, most markets will dress a whole fish, free of charge.
- Dressed fish is scaled, all internal organs, removed
- Pan Dressed is scaled, all internal organs, fins, tails, and head removed
![Dressed Fish Dressed Fish](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6tUnvcB887RujnujwfffQfvHbd0kTQr5UYdMA4m-MY8IKdZIYxFoxbVxku1Y52bgyl07Xw9pf5xCp9kLvwRAdZzDX2fjnzVGPPt6oXm3y61atgjq89EkYaCUbUCm9qxJKb3JjDLxhVbY/s280/sea-basas_3373475b.jpg) |
Dressed Fish |
![Pan Dressed Fish Pan Dressed Fish](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27azTYuQiyFJg18ehlIHw1fUG-0Bja7iZEbqVv1DYN8q_lEB1-t1_yhnxbNceU9-uHADhBJIkEuokB1h2pHF8VkqFgLafenb0HNv-8TtGo2ZXvvhO9kLoq7RRMtV7i7SiEWohWLIMGhsS/s280/aid1475325-v4-728px-Prepare-and-Cook-Salmon-Step-1.jpg) |
Pan Dressed Fish |
Read: Clear Soup
Whole Fish
- Whole head-on with viscera (guts), tail, everything intact.
![Whole Fish Whole Fish](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAQ06wKbhcc9-pa3EzUXpXzdX21vNm3cetX_e5VjhaSHv8XDGJFZH8so_838cm_IRWHAHpjVaWWgjVe8sAPj4jg3IcmQuCvf11ZbYMGD_u5t-vLiBVjBeSMizXSuJ1KOMqKh0iXW60vUe/s280/whole-fish-2_2.jpg) |
Whole Fish |
Read: Vegetable Cutting
H & G Fish
- Headed & Gutted: Whole, head-off, gutted
![H & G Cut H & G Cut](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyz3bGW5gwBcb0Jko6EhtAXndmCDeKROvkm-cOFRdtZHC6L_iFpbhXMYlm9Wpil9d2yiWBeUZ3G5kHcl4RKZDy6vPk05VlZIylryEOS3PcvuVmi2ZxOJM2ksnEVoHCY1ID0e2Vblfbn00Y/s280/15-coho-whole-hg-091715-600.jpg) |
H & G Cut |
Read: Pasta Shapes
Bullets or Rounds
- H&G with fins and tail removed.
![Bullet Cut Bullet Cut](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLK5aNauZK5xkZsYuRM0BeHb-KGaSAI_zP9kg3PszMX3DlZiul2R3Nyi-u7jnQBKk5dIfmOFqtoWdpj1U1SyF9l1MRxwqY_HAWEU417sByH7dcYip0asQIINjuWM0HSbDbdOXT8cVkCUcr/s280/NAVICO_5853_HGT.jpg) |
Bullet/ Round |
Read: Lamb Cutting
Top Back Loin
- Taken from larger fish like Tuna, Swordfish, etc,
- This is the back loin without the belly portion. No bones.
![Top Loin Cut Top Loin Cut](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJV7CD_hEaPAc73gedpQgdIdPg9qSUaVzWHA7fa_ZFf2kuXAHMJ0PrbDV30FBckZH8jA3YWs3uuAYMYxAeGntZPW4VdL93_zmYkc4vPlJElG9d8AinqSOec2x_xTrL6T_Cm8el84kvXlj/s280/tunaloinsteak_getty2400-58a4b82c3df78c4758e06bbb.jpg) |
Top Loin |
Fletch
- A Fletch is part of a large Fillet from a large flatfish such as halibut or turbot
- It can be half, quarter, or less of the full fillet.
![Fletch Fletch](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidx0MNROkzQtl29aFr_M7g9o7SCGz550IN8rNp9OX3TPniXDQJYjMF3qxGzr8h26fnXZ84IFU7iO5NWKLrgDxBYVY-djEX1NsFDAQ9Z52HN8udNr1Ke_2h-xjxNE0cw5G0rEXx9tnvad2V/s280/unnamed.jpg) |
Fletch |
Read: Proper Deep Frying Method
Paupiette
- A paupiette is a fillet that is stuffed and rolled
![Paupiette Paupiette](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpOuXTeqMSQgZrwaVfYuzU5NqTP74j0_XIo7pPZf6fkvPFWqmDG3A-VvqW513M05nzUsE6dbPIoADqwhboRFR1TD-fXUs93PK6SdwmJpH1TiUYj9fJ6Td_hRKA0qlPORLiKTYLwM966Kk/s280/phpThumb_generated_thumbnail.jpeg) |
Paupiette |
Delice
- Delice is a fillet that is neatly stuffed and folded.
![Delice Delice](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7czCd00xyC81lbtmYmGFzlDmhp5NDYxXciF_Q9hWlcLv5ZDkAUWhD_BLEs9h4mI_XHjWmfYc39yrWgYYLXN3RVVysiPyE0Mt_eX9icS6D2AqyjCAmR9S2g6jn-BaMOI3zUYU6Ct5SNUhT/s280/Delice.jpg) |
Delice |
Read: Pan Frying Technique
Goujons
- Strips 2" x ¼" from the fillets of small fish such as sole or plaice.
![Goujon Goujon](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12lP_UePv6s4Eyi4DE4wBAE6kNKl2Zr3NkuQsJ4WJ_v3dipfICtHHIflphuL2O7VIw-FoH09yl3XF-xGMiR0ltO9sm3baJvCF7rvaLh7LVJaQGch0Nh7d3ZAA8uaR0tc6AmxwtX2WwAiP/s280/polenta-crusted-plaice-goujons-wpcf_920x690.jpg) |
Goujon |
En Tresse
- A braided or platted fillet
.
![En Tresse En Tresse](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjUos7CLspQE5Y46iHm5dh7lpgkoL-qTKAy07LPMmnF-TKpS9pkAfIOXof6z9Cdt6gANE93MobsqckiGlJ9KWo_KIDhM1tdKlqk8qtc_4vp-XeuiqjeCpBTsUL6adscnZpWp_cBA8TlVp/s280/download.jpg) |
En Tresse |
Read: Food Plating Tools
Indicator of Freshness
- Smell: Should be clear of off-odors
- Eyes: Clear and bulging, sunken eyes denote lack of freshness
- Gills: Bright red, as freshness decreases, the gills go brown
- Texture
(Flesh): Should be firm, when pressed, the flesh should return to
original shape
- Fins
and Scales: Should be moist, not dried out, scales should not rub off
easily
Cooking Doneness
- To
check the fish for doneness, use the tip of a sharp knife and cut through
the thickest part of the fillet.
- If
the fish has been properly cooked, the meat will appear opaque but will
still, be moist.
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very nice and well put information with pictures. thanks and much appreciated
ReplyDeleteVery good....
ReplyDeleteThis is very useful information. We are going to share this techniques with our chef in Seafood Restaurant.
ReplyDeleteLoved it
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ReplyDeleteBy Young Man With Rohui Fish Cutting And Slicing At Knife In The Fish Market
ReplyDeleteGreat article! Thanks for sharing this blog informative. Fillet Knives for Fishing.
ReplyDeleteGood
ReplyDeleteWhich fillet knife are you using?
ReplyDelete