Sustainable Fish Preparation Guide

Our fish preparation guide explains the various cuts and portions that can be prepared as part of your order and is a useful resource for understanding the various preparation methods that can be utilized.

 

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TODAY'S FRESH DAY BOAT LANDINGS

Fresh Fish Cuts & Portions

Butterfly Fillets
Description
Two single fillets joined by the skin or by a thin piece of flesh. Can be stuffed or opened out like a butterfly cut
Types Of Fish Required
Small to portion size roundfish
Examples of species
Sardine, Herring, Trout, Sea Bass, Mackerel and Red Mullet
Canoe Fillets
Description
The fish is gutted and filleted through the back with the head is left on. This leaves a ‘canoe’ style fillet, ideal for filling.
Types Of Fish Required
Portion size roundfish
Examples of species
Trout, Sea Bass and Sea Bream
Escalopes
Description
A thin slice of flesh, cut diagonally from a large fillet, without bones or skin
Types Of Fish Required
Fillets of large fish
Examples of species
Salmon and Halibut
Fillets
Description
Fillets are the most commonly used cut. The fish is taken off the bone to create a fillet which is then pin-boned. Fillets cut from larger fish can subsequently be cut into portions also known as supremes.
Types Of Fish Required
Any roundfish or flatfish except large game fish (Lions)
Examples of species
Almost all of them! Salmon, Trout and any freshwater fish, any flatfish, any roundfish, cold or warm water.
Loins
Description
Loins are cut from large fish. Typically, large loins will be cut into boneless suprêmes.
Types Of Fish Required
Large roundfish and large game fish
Examples of species
Cod, Hake, Tuna, Marlin and Mahi Mahi
Paves
Description
Fish cut into the rectangular or square shapes for individual servings.
Types Of Fish Required
Large flatfish
Examples of species
Halibut, Turbot and Brill
Pocketed Fish
Description
Smaller size flat fish can be prepared this way. They are de-headed, trimmed and filleted without cutting into the top or bottom sides, leaving the tail on and creating a pocket that is ideal for filling.
Types Of Fish Required
Portion size flatfish
Examples of species
Plaice, Lemon Sole, Megrim, Witch, Dab and Flounder
Quarter-Cut Fillets
Description
Created by taking two prepared fillets from a flatfish and cutting them lengthways to create four fillets.
Types Of Fish Required
Small to medium size flatfish
Examples of species
Plaice, Lemon Sole, Turbot, Brill and Chick Halibut.
Steaks (Darnes)
Description
These are terms for cutting portions right through the bone from the whole of a round fish.
Types Of Fish Required
Large roundfish
Examples of species
Salmon, Cod, Hake and Monkfish
Steaks (Troncons)
Description
These are terms for cutting portions right through the bone from the whole of a round fish.
Types Of Fish Required
Large flatfish
Examples of species
Halibut, Turbot or Brill
Supremes
Description
These are cuts from large fillets or loins of fish yielding a thick boneless portion.
Types Of Fish Required
Large roundfish and flatfish fillets, lions or large game fish
Examples of species
Salmon, Code, Halibut, Turbut, Snapper, Barracuda, Barramundi, Tuna, Marlin, Mahi Mahi and Kingfish.
Whole Fish (Pan Ready)
Description
Whole Fish that is gutted & pan ready.
Types Of Fish Required
Any portion size roundfish or flat fish
Examples of species
Sea Bass, Sea Bream, Trout, Snapper, Emperor, Red Mullet, Macherel, Dover Sole, Plaice & Lemon Sole.
Whole Fish Size Definition
Small - Upto 300g
Portion Size - 300 - 600g
Medium - 600g to 3KG
Large - Over 3KG

over 30 years of

Expert Fishmongers

Behind the scenes youโ€™ll find our friendly team of highly skilled, experienced fishmongers, who are incredibly passionate and ready to help you.

Every order we take through our online app and over the telephone is hand prepared, at our premises, with fish fresh of the local day boats, then carefully packed for reliable, speedy delivery. Thatโ€™s why certain items arenโ€™t always available; it all depends on what the Cornish tide brings in.