Common Cuts of Fish and Their Benefits
From fillets to collars, every cut of fish meat has a unique flavor, texture, and variety of cooking applications. While certain cuts of fish can seem intimidating to the typical at-home chef, every cut has its use. In this article, we will break down the different types of fish cuts and the benefits of using each so that you can add variety to cooking with fish at home.
Fillet
A fish fillet is the meat from the sides of the fish.
The fillet is the most common cut of fish. There are three types of fillet cuts: whole, v-cut, and j-cut. In the v-cuts & j-cuts, the pin bones have been removed. In the j-cut, the nape of the fish (a small fatty piece on the lower part of the fillet closest to the head) is also removed.
At Fulton Fish Market, we offer v-cut fillets with the pin bones removed.
There are several benefits to choosing a fillet cut:
- Versatility: Fillets can be cooked and seasoned almost any way you like.
- Quicker cooking times: Some species of fish have thinner fillets, resulting in quicker cooking times.
- Convenience: You can purchase fillets with the bones already removed, so you don’t have to pick through them after cooking.
While there are exceptions, most fish fall into the classification of round fish or flatfish for fabrication purposes. Flatfish have one large fillet on either side of their body. One side typically has more meat than the other. On round fish, there are two distinct and uniform fillets - one on either side of the body.
Fish fillets are made by cutting the fish parallel to the spine and keeping the knife on the backbone. Most people start at the head and cut towards the tail, first one side, then once the meat is removed from that side, they turn the fish over and repeat.
Portion
Sometimes, a large fillet of fish is too much food. Portions are small, uniform, rectangular cuts of a fillet that are perfect for when you are only cooking for one or two people but still want the flavor and thickness of a fillet. Portions can also be easily cut up further to be used for fish tacos or fish fingers.
At Fulton Fish Market, we cut portions after we fillet the fish and don’t include the nape, belly flap, and section closest to the tail to provide pieces that are more uniform in size and texture.
Center-Cut Portion
When a fillet is portioned, you end up getting different sizes and shapes of fish depending on which part of the fillet the portion is from. The center-cut portion is a prized cut of the filet because it’s the most uniform cut, free from any irregularities. It’s the portion that most high-end restaurants serve and is easier to cook evenly.
Tail Portion
Tail portions are the sections of a fillet closest to the tail. They are a bit more flavorful and taste very similar to the rest of the fish but are typically thinner and less uniform in shape. They are an excellent option for seasoning and roasting and cut down on waste.
Do fish fillets and portions have the skin on?
Fish portions and fillets can be sold either with the skin on or with the skin removed, depending on the type of fish and how it is prepared. Some people prefer skin-on fillets and portions because the skin can help the fish hold together during cooking, add flavor, and create a crispy texture when seared or grilled. Skin-off portions and fillets are ideal for recipes where a smooth texture is desired or when the fish is poached, baked, or used in recipes like fish tacos or ceviche. There are also some fish that do not have edible skin or fish that are more prone to parasites, so skin is removed to ensure no parasites are present. If you purchase a fillet with the skin on and would prefer to consume the fish without the skin, see our guide on how to remove skin from fish.
Whole Fish
One of the most flavorful and delicious ways to prepare a fish is by cooking the whole fish. Whole fish are typically referred to as either round or dressed.
- Round means that the fish still has its internal organs.
- Dressed means that the viscera (guts), gills, scales, and fins have been removed.
The benefits of using a whole fish include:
- Perfect for grilling or baking: The bone structure makes grilling or baking whole fish a breeze.
- Retains moisture: The bone structure also helps your fish retain moisture.
- Flavorful: Filling the cavity of the fish with unique ingredients allows the fish to absorb flavors that another cut would not.
- Minimal waste: There is little to no waste with whole fish, as you can eat almost every part of the fish.
- Impressive: Cooking whole fish is an excellent way to impress a crowd.
- Make stock: The remaining parts of the fish can be used to make stock.
- Taste: The fish flesh is sandwiched between two layers of fatty skin and a gelatin-rich backbone, all of which add to the flavor of the fish.
At Fulton Fish Market, we dress (clean) our whole fish before shipping, so they will be ready to cook when you receive them. This also helps ensure they arrive in peak condition because the guts and gills are the first parts of a fish that start to spoil.
Butterfly Cut
A butterfly cut is two fillets attached by the skin. This is one of the best ways to cook almost an entire fish because nearly all of the fish meat is exposed to the heating surface, resulting in an evenly cooked dish. For this reason, the butterfly cut is perfect for pan-frying. A butterfly cut also has most of the bones removed and is easy to stuff.
Fish Steak
Fish steaks are thick cuts of fish made perpendicular to the spine as opposed to fish fillets, which are cut parallel to the spine. They are generally made from fish larger than 10 lbs, like tuna, swordfish, salmon, and mahi-mahi. They often contain a piece of the skin and some of the backbone and belly flap.
There are several benefits to cooking with fish steaks:
- They are versatile and can be grilled, baked, pan-fried, or broiled
- Their thickness makes them great for a quick sear.
- They don’t dry out easily due to their thickness.
Fish steaks are a great, healthier alternative to beef steak. As a plus, they cook much more quickly than beef steak.
Fish Loin
The fish loin is a delicious, thick cut of fish that does not have a taper or bones. They are typically from round fish. "Loin" is usually used to describe thick, boneless cuts of tuna or swordfish. On smaller fish, the loin is the top section of the fillet towards the front of the fish. On larger fish, there are typically two loins: the top loin and the belly loin. They are best grilled but can be sautéed or baked as well.
Cheeks and Collars
Usually ignored by most Americans, fish cheeks and collars are considered by fish connoisseurs to be the best parts of the fish. The fish cheeks are generally circular or oval and are firm in texture but tender and juicy when cooked. There are two of them per fish, and yes, they are cut from the face of the fish.
Fish collars are cut from right behind the gills and are where the head joins the body of the fish. They run from top to bottom, and while a fish doesn’t have shoulders or arms, they are pretty much the fish’s clavicle. They have some of the fattiest and tenderest meat on the fish.
All Parts of the Fish Are Usable
While certain cuts of fish are more popular than others, all parts of them can be used in creative ways. If you are looking for a way to prepare a new cut of fish or even just a new way of preparing a fish cut that you typically use, make sure to check out our recipes for new ideas.