FISH Flashcards
are sold just as they come from the water. They
must be scaled and eviscerated — or gutted —
before cooking. If the head is left on, the fish must
be degilled. The edible yield is about 45 percent.
1.Whole or Round Fish
have been eviscerated. They must be scaled
and, if the head is left on, must be degilled.
- Drawn fish
are ready to cook , usually with head, tail
and fins removed.
Dressed fish
are the sides of the fish cut away from the
backbone and are ready to cook. They are
usually boneless, with no waste.
- Fillets
are ready-to-cook, cross-sectional slices of
large fish.
- Steaks
refers to a specific cutting technique
used in preparing fish for cooking or
presentation. It involves slicing the fish in
a particular manner, often along the fillet
to remove bones or to portion the fish for
cooking.
Fish Cuts
They can be thin or thick, and are often sold
as individual portions.
Fillet
is suitable for poaching, shallow, deep
frying, grilling and baking.
Fillet
of cut of fish that are
obtained by slicing the fish horizontally along
the backbone, removing the bones, and
leaving the skin behind.
Fillet
Often used in dishes where the fish is the
main focus, such as grilled salmon fillets or
pan-fried tilapia fillets.
Fillet
These are strips of fish culled from the large
fillet and cut into strips approximately 6 cm
X 1cm x 1 cm. Mainly used for garnish in the
dishes.
Goujon
Same as goujons but half the size of them.
? are neatly shaped rounded
cylindrical strips.
Goujonnettes
means to cut it down the center
of the back and spread the halves open, like the
wings of a butterfly.
Butterfly
also used to
make fish easier to stuff or to add flavor to the
inside of the fish. The resulting cut is thin and
flattened, with the bone still attached. This method
of preparation is often used for small, thin-bodied
fish like sardines, anchovies, and smelts.
Butterfly
alternatively known as a fish
cutlet, is a cut of fish which is cut
perpendicular to the spine and can either
include the bones or be boneless.
Steak
cuts of fish are thick, oval-shaped slices of
fish that are cut perpendicular to the spine. They
are typically cut from a large, round fish, such as
salmon or tuna, and can be grilled, baked, or pan-
seared.
Darne
It is not really a cut of fish but this applies
to neatly folded fillets of fish.
Delice
is similar to a butterfly fillet,
but instead of cutting all the way through the
fish, you leave the two halves connected at the
backbone.
Pocket cut (Canoe Fillet)
is another way of filleting a finfish.
Rather than taking the fillets away from the
backbone, the bone is taken out. The result is
one fillet, not two.
Butterfly Fillet
The concept is same as that of a darne, but
this cut is from the flat or in another definition
Tronçon
A slice or steak of flat fish on the bone, with
skin.
Tronçon
is also known as en tresse in French.
Derived from a fillet. Cut the fillet into three
strips, leaving them attached on the one end,
then plait the three strips into a neat plait.
Plaited (En Tresse)
cut is also often referred to as fillet. It is
the prime cut of fish and is always boneless
and without the skin. Consider the best cuts
of fish.
Supreme
cuts of fish are thin slices of fish that are
rolled or folded around a filling and then baked or
poached.
Paupiette
