This document discusses cuts of fish and cooking methods. It defines common cuts of fish such as fillets, paupiettes, supremes, goujons, meuniere, tron, darne, mignon, pile, and medallions. Fillets are deboned long flat pieces of fish without skin. A paupiette is a fillet that has been stuffed and rolled. Several cuts like goujons are thin strips cut from fillets. Meuniere involves pan-frying fish and finishing it with butter, parsley and lemon juice. The document provides illustrations and descriptions of different fish cuts.