Back to Main FISH page
Preparing fish isn't just about taking a fish, and filleting it and then skinning it! We also have to prepare our work area, our equipment and ourselves too.
What's the name we use to describe this preparation of ourselves, our equipment and our work area called?
|
A ROUND fish produces TWO FILLETS |
|
A FLAT fish produces FOUR FILLETS |
This video clip shows a flat fish being filleted
This video shows a round fish being filleted.
| FISH CUTS |
Boneless |
| Fillet | One whole piece of fish, taken off the bone and then either served whole or cut into pieces - see below. |
| Goujons | Small strips of fish cuts straight from the fillet - approx. finger length. Usually deep-fried but sometimes shallow-fried. |
| Delice | This is (usually) a whole fillet which is FOLDED. The fillet is folded into two (or if longer - into three) and then poached. |
| Suprême | This is a cut taken from a larger fillet. The boneless 'steak' can then be cooked in almost any way. Popular in 'fish and chip' shops. |
|
With Bone | |
| Tronçon | This is a cut taken from across a FLAT FISH and still has the bone in it. Most methods of cooking are suitable. |
| Darne | This is a cut taken from across a ROUND FISH and still has the bone in it. Most methods of cooking are suitable. |
This video shows how to skin a fillet
Preparing fish isn't just about taking a fish, and filleting it and then skinning it! We also have to prepare our work area, our equipment and ourselves too.
What's the name we use to describe this preparation of ourselves, our equipment and our work area called?
See what people think hygine is all about [next page]
or skip that and go directly to
Food Hygiene [under construction]
