Best Fish Cuts for Fillets

Discover the Perfect Fish Cut for Your Fillets: A Comprehensive Guide

Reading time : 1 minute, Discovery Chepe Id-472-GAS
Published in 10-05-2024

Fish cuts can vary greatly depending on the type of fish and the desired preparation. Here are some of the most popular and versatile cuts:
Most common fish cuts:
Fillet: This is the most well-known and used cut. It is obtained by removing the central spine and can be prepared in various ways: grilled, baked, fried, etc.

How to Choose the Best Fish Cut for Your Fillets

(Pictured: slice cut)
Slice: Cross-sections of fish, ideal for round fish such as salmon. They are often used for sashimi or tartar.

Trancha Cut (Also known as troncho) Trancha: A thicker cut that includes part of the central spine. Ideal for white fish and longer cooking times, such as in the oven or en papillote.

Medallion: A thick, circular cut, perfect for fish such as tuna. It is usually cooked on the grill or in the oven to obtain a juicy interior.

Supreme: It is a cut similar to the fillet, but with a rounder and thicker shape. Ideal for searing and quick cooking.

Which cut should you choose?
The choice of cut will depend on several factors:
Type of fish: Each fish has its own characteristics that influence the most suitable cut.
Cooking method: Some cuts are more suitable for certain cooking techniques.
Recipe: The recipe you are going to prepare will indicate the most appropriate type of cut.