Basic Meat & Fish Cuts

by - Nadi on - January 11, 2016

Fish


Classification of fish Round fish White Flat fish Shellfish Oily White Oily
Round fish  How it look like
Flat fish  How its look like
Shell fish  Crustaceans
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...
suprệme  A thick slice of fish cut on the slant from a fillet prepared from a large fish
Darne   A thick Slice of Fish on the bone , prepared by cutting across a large round fish. Darnes are suitable for gri...
Goujon   A long , thin strip of fish cut from a prepared fillet approx. 6cm x 0.5cm Goujons are often egg and bread cr...
Paupiette   A neatly rolled fillet, stuffed with either a fish farce, shellfish, vegetables . The fillet is rolled fro...
Troncon  A thick slice of fish on the bone , prepared from a large flat fish . They are usually deeppoached
Cuts of fish at a glance
Selection of fish        It should have no foul smell. It should pleasant smell Fish shold be free from slime ...
Selection of shellfish    Shellfish must be alive when purchased. Musels, oysters and scallops must be tightly closed...


Chicken

Lamb
Beef

Pork

Mutton

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