CUTS OF FISH
PROF. VIJENDER NOONWAL
DEPT OF HMCT
PRE-PREPARATION OF FISH FOR
COOKING
• This include 3 steps:
• Descaling & Cleaning
• Filleting
• Skinning
DESCALING & CLEANING
• Soaking the fish in cold
water, for a few minutes
before descaling, it helps
to remove scales more
easily.
• The blunt side of the knife
should be used
Descaling Video link:
https://www.youtube.com/watch?v=jR_vjOtH-sM
DESCALING & CLEANING
• The head of the fish is held with
the left hand and holding the
knife vertical, scraping is done
starting from the tail, working
towards the head, the scales
are scraped off.
• The fish is then washed to
remove any loose scales
Cleaning Video link:
https://www.youtube.com/watch?v=qWnmQubQYlE
DESCALING & CLEANING
• Cut off the fins, remove the
head, the entrails should be
removed by cutting the length of
fish from the vent end to the
head on the belly side.
FILLETING
• Cut the flesh along the
line of the backbone and
raise the fillet from the
middle of the back to the
sides, first working
towards the heads, then
the tails.
Filleting of fish video link:
https://www.youtube.com/watch?v=-uEHf-YqnTU
SKINNING
• Hold the tail end of the fish in the
left hand, first sprinkling salt on the
fingers for a good grip.
• Skin the flesh (skin side down) from
tail to head, with quick short sawing
strokes of a sharp knife.
• Point the blade towards the skin so
that no flesh is wasted.
Skinning video link:
https://www.youtube.com/watch?v=w3-Qg49BNP4
CUTS OF FISH
• The common cuts of fish are:
• Fillets
• Supreme
• Paupiette
• Meuniere
• Goujons
• Goujonettes
• Troncon
• Darne
• Mignon
• Plie
• Fish farce
Cuts of fish video link: https://www.youtube.com/watch?
v=wcueSXGueJs&t=28s
FILLETS
• It is a deboned, long flat
pieces of fish, without the
skin, flat fish gives 4 filles.
SUPREME
• Large fillets of fish cut on a
slant of a large round or flat
fish, e.g. supreme of turbot.
PAUPIETTE
• The fillet of fish is laid flat on
the table, stuffing is done in
it, then it is rolled up, tied
with a string to retain the
shape, can be poached.
MEUNIERE
• It is a dish which is fried in a pan,
finished with butter noisette,
chopped parsley and lemon
juice.
GOUJONS
• Strips approx. 8 cm long by 1
cm wide cut from fillets of
fish.
GOUJONETTES
• Fillets of fish cut similar as
goujons but smaller in size,
mainly used as a garnish,
can be crumbed and deep
fried.
TRONCON
• It is a 4-5 cm thick piece of fish.
Cut on the bone from a flat fish
like turbot. Also called “fish
cutlet” or steak with bone”.
DARNE
• A piece of fish cut across and
through the bone of a large,
whole round fish such as cod,
salmon, which is 2-3 cm thick.
MIGNON
• Fillet of fish folded as a cornet
(triangular fold as for piping
bag).
PLIE
• Fillet flattened and folded in two.
FISH FARCE
• Puree of fish, bound with
whole eggs, panada and
cream
VARIOUS METHODS OF COOKING
FOR FISH
• The cooking methods depend upon the texture, size, percentage of
fat and its strength of flavour.
• Steaming
• Poaching
• Baking
• Frying
• Grilling
• stewing
Various dishes of fish:
https://ihmnotessite.com/index.php/home/hmct-notes/bhmct-1st-year/food-production-2nd-sem-2/fish-
cookery/
