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.

2. COOKERY OF FISH
INTRODUCTION
Fish provides many attractive and
satisfying dishes.
Fish is a high protein food. A fish provide
more than 5gm 0f protein of edible ounce. A
fish that has fat is superior to lean fish.

3. CUTS OF FISH
The common cuts of fish are:
 Fillets
 Paupiette
 Supreme
 Goujons and Goujonettes
 Meuniere
 Tron, con
 Darne
 Mignon
 Pile
 Medallion
 Fish Farce

4. FILLETS
Deboned long
flat pieces of
fish without
skin

5. PAUPIETTE
The fillet of fish is
laid flat on the
table, stuffing is
spread on it, then
it is rolled up, tied
with a string, to
the keep the
shape.

6. SUPREME
Large fillets
of fish cut on
a slant of a
large round
or flat fish.

7. GOUJONS
AND
GOUJONETTES
Strips approx
8cm long by 1cm
wide cut from
fillets of fish .
Goujonettes are
cut smaller and
are mainly used
as a garnish.

8. MEUNIERE
Pan-frying of
fish , finished
with butter
noisette,
chopped
parsley and
lemon juice.

9. TORN,CORN
It is a thick
piece of fish 4-
5cm thick , cut
on the bone
from a flat fish
like the turbot.
It is a fish
cutlet or steak
with bone .

10. DARNE
A piece of fish
cut across and
through the
bone of a
large , whole
round fish
such which is
2-3cm thick.

11. MIGNON
Fillet of fish
folded as a
cornet
(triangular
fold as for
piping bag).

12. FISH FRACE
Pure e of fish,
bound with
whole egg
panada and
cream

13. THANK YOU..!