Cuts of fish
1. Fillet:- A cut of fish free from all skin and bone
, prepared from either a round or flat fish.
Fillet can be poached, grilled, deep fried and
Flat fish yield 4 fillet cross-cut fillets , 2 from
Round fish yield 2 fillets
A thick slice of fish cut on the slant from a fillet
prepared from a large fish
A thick Slice of Fish on the bone , prepared by
cutting across a large round fish. Darnes are
suitable for grilling , shallow frying and deep
Darnes are also known as steaks of round fish
A long , thin strip of fish cut from a prepared
fillet approx. 6cm x 0.5cm
Goujons are often egg and bread crumbed and
A neatly rolled fillet, stuffed with either a fish farce,
shellfish, vegetables . The fillet is rolled from the
tapered tail to the wider head end and poached.
Delice:- neatly folded fillet
A thick slice of fish on the bone , prepared
from a large flat fish . They are usually deeppoached
Selection of fish
It should have no foul smell. It should pleasant
Fish shold be free from slime and should not feel
dry to touch. It should be undamaged and free
The eyes should be bright and clear and it should
not be sunken
The gills should be bright red in colour
The flesh should be firm and spring back into
shape when pressed.
The scales should be plentiful and firmly attached.
The fins and tails should be flexible , it should not
be brittle and dry.
Selection of shellfish
Shellfish must be alive when purchased.
Musels, oysters and scallops must be tightly
The legs of dead crustaceans will hang limp