Fish is a popular ingredient in many dishes and comes in a variety of cuts. Knowing the different cuts of fish can help you choose the right one for your recipe and ensure that your dish turns out perfectly. Here’s a guide to the different cuts of fish in the UK:
Fillet: A fillet is the most common cut of fish, and it’s the boneless, meaty part of the fish that’s been removed from the bone. Fillets can be cut from many types of fish, including salmon, cod, haddock, and plaice. They are great for grilling, baking, or pan-frying.
Steak: A steak is a cross-section slice of a fish that includes the bone. The most common types of fish steaks are tuna, swordfish, and salmon. Steaks are great for grilling or pan-frying, and they hold their shape well when cooked.
Whole fish: A whole fish is an entire fish, including the head, tail, and bones. Common types of whole fish include sea bass, sea bream, and trout. Whole fish can be roasted, grilled, or fried, and the bones can be used to make fish stock.
Butterfly fillet: A butterfly fillet is a fillet that has been cut and opened up so that it’s thin and wide. It’s often used for grilling or baking and can be stuffed with herbs, spices, or vegetables.
Cutlet: A cutlet is a cross-section slice of a fish that includes the bone. Cutlets are often cut from fish such as herring, mackerel, and salmon. They are great for frying, grilling, or baking.
Loins: Loins are the meaty parts of the fish that run along the spine. They are often cut from larger fish such as tuna, swordfish, and salmon. Loins are great for grilling, baking, or pan-frying.
Collar: A collar is part of the fish behind the head and contains a lot of meat. It’s often cut from larger fish such as tuna or salmon and is great for grilling or baking.
In conclusion, understanding the different cuts of fish can help you choose the right one for your recipe and ensure that your dish turns out perfectly. From fillets to steaks to whole fish, there are many cuts of fish to choose from. Try out different cuts to discover new flavours and cooking methods.