Our fish preparation guide explains the different cuts and portions we can prepare as part of your order.

Butterfly fillet

Smaller, whole fish can be prepared by removing the head and cutting through either the back or belly side of the fish. The two small fillets remain joined along one side, creating a butterfly fillet when opened.

butterfly fillet prepared fish

Types of Fish:

  • Herring
  • Mackerel
  • Rainbow Trout
  • Sardines
  • Sea Bass
  • whiting

Watch our quick video tutorial on how to butterfly fillet a Sardine.

 

Canoed fillet

The fish is gutted and filleted through the back with the head is left on. This leaves a ‘canoe’ style fillet, ideal for filling.

canoed fillet prepared fish

Types of Fish:

  • Herring
  • Mackerel
  • Rainbow Trout

Watch our quick tutorial on how to canoe fillet a Sea Bass.

 

Fillet

Fillets are the most commonly used cut. The fish is taken off the bone to create a fillet which is then pin-boned. Fillets cut from larger fish can subsequently be cut into portions also known as supremes.

Types of Fish:

  • Cod
  • Brill
  • Dabs
  • Dover sole
  • Gurnards
  • Herring
  • Lemon Sole
  • Megrim Sole
  • Monkfish
  • Plaice
  • Pollock
  • Rainbow Trout
  • Salmon
  • Sardines
  • Sea Bass
  • Whiting

Watch our quick tutorial on how to fillet a John Dory.

 

Goujons

Goujons are small strips cut from a fillet lengthways. These are usually prepared by coating and frying. Typically produced from white fish.

Types of Fish:

  • Cod
  • Lemon Sole
  • Ling
  • Plaice
  • Pollock
  • Whiting

 

Loins

Loins are cut from large fish. Typically, large loins will be cut into boneless suprêmes.

lions prepared fish

Types of Fish:

  • Monkfish
  • Swordfish
  • Tuna

 

Pin boned

Once a fish is filleted it may still contain tiny bones (pin bones). These can be removed by machine or more traditionally by hand with pliers. Whether we use a machine or pin bone by hand we always QA the pin boned fish by rubbing a hand over the fillet to ensure no pin bones are left.

Types of Fish:

  • Cod
  • Haddock
  • Mackerel
  • Pollock
  • Salmon
  • Trout
  • Whiting

Watch our quick tutorial on how to pin bone a fish fillet.

Watch our quick tutorial on how to v-pin bone a mackerel.

 

Pocketed fish

Smaller size flat fish can be prepared this way. They are de-headed, trimmed and filleted without cutting into the top or bottom sides, leaving the tail on and creating a pocket that is ideal for filling.

pocketed flat prepared fish

Types of Fish:

  • Cod
  • Dab
  • Lemon Sole
  • Megrim
  • Plaice

 

Quarter-cut fillet

Created by taking two prepared fillets from a flatfish and cutting them lengthways to create four fillets.

quarter-cut fillet prepared fish

Types of Fish:

  • Dover Sole
  • Lemon Sole
  • Plaice

 

Steak, darnes and troncons

These are terms for cutting portions right through the bone from the whole of a round fish.

steak, darne prepared fish

Types of Fish:

  • Dover Sole
  • Hake
  • Salmon

 

Suprêmes

These are cuts from large fillets or loins of fish yielding a thick boneless portion.

suprêmes fillet prepared fish

Types of Fish:

  • Cod
  • Haddock
  • Marlin
  • Pollock
  • Salmon
  • Swordfish
  • Tuna

 

Preparation Tutorial Videos

In addition to the fish preparation methods we offer our customers. We have also put together a number of short tutorials on how to prepare fish, should you or your team wish to prepare your fish yourself. For a full range of fish filleting video tutorials visit Direct Seafoods Youtube channel

 

Short tutorial on how to skin a whole flat fish.

Short tutorial on how to skin a whole round fish.

Short tutorial on how to clean a Squid.