This document categorizes fish and shellfish and provides information on choosing whole fish and common cuts of fish. It differentiates between sea fish and freshwater fish. It also separates fish into round and flat varieties. The document describes how to check the eyes, fins, flesh, and gills when selecting whole fish. It then defines and provides images for various cuts of fish including fillets, steaks, rolls, and slices.

1. FISH AND SHELLFISH

2. CATEGORIES
• Fish & Shellfish are differentiated as-
Sea Fish (Deep Sea, Shallow Sea)
Freshwater Fish (Ponds, Lakes,
Rivers)

3. CATEGORIES
Fish
Round fish Flat Fish
White Oily White Oily
Haddock Mackerel Sole Butterfish
Witting Red Mullet Halibut Turbot
Cod Salmon Shellfish Pomfret
Hake Trout
Herring
Mollusc (immobile) Crustaceans (Mobile)
Clams Lobster
Scallops Prawns
Oysters Shrimps
Mussels Scampi
Crabs
Turtles

4. CHOOSING WHOLE FISH

5. CHECK THE EYE’S.

6. CHECK THE EYE’S.

7. CHECK THE FINS

8. CHECK THE FINS

9. POKE THE FLESH

10. CHECK THE GILLS

11. CHECK THE GILLS

12. CHECK THE GILLS

13. CUTS OF FISH

14. COLBERT
• where the backbone and bones are
removed leaving the fillets attached to
the head. Usually done with flat fishes.

15. Cravatte
• is a fillet tied in a knot

16. DARNE
• Is a cut of steak of
round fish cut
on the bone

17. DELICE
• is a neatly folded fillet

18. EN TRESSE
• A plaited fillet

19. ESCALOPES
• Starting at the tail end of the fillet
and holding the blade of the knife at
a slight angle, cut the fillet diagonally
into very thin slices.

20. FILLET
• A boneless cut
such as a side of
Salmon or a fillet
of sole.

21. GOUJON
• a strip of fillet, cut 8x0.5 cm, usually
pané (floured, eggwashed and
breadcrumbed)

22. GOUJONETTES
• A strip of fillet, cut 4x0.5 cm(half of
goujons), usually pané (floured,
eggwashed and breadcrumbed)

23. PAUPIETTE
• is a fillet of fish, spread with a farce
and rolled. The most appropriate
method of cooking would be poaching.

24. STEAK / CUTLET
•Same as Darne or Troncon.
•Different names

25. SUPREME
• A supreme is a slice cut
off a fillet, sometimes cut
at a slant.
• This cut is now
commonly called a pavé
which means 'a slab or
block' and usually
applied to cake or
dessert - but now is
fashionably applied to
fish!

26. TRONÇON
• is a cut of steak of flatfish cut on the
bone

27. HAPPY FISHING