The Ultimate Guide to Fish Cuts           

         Professional Techniques & Uses for Chefs

Fish is one of the most versatile proteins in the culinary world. Whether you are working in a hotel kitchen, a fine-dining restaurant, or a butchery environment, understanding professional fish cuts is an essential skill. Each cut dictates a different texture, presentation, and cooking method.

This guide explains all major fish cuts—from the classic fillet to the elegant butterfly cut—and how chefs use them to maximize flavour, quality, and menu appeal.

In this comprehensive article, you will learn:

What each fish cut meansHow professional chefs prepare themWhich fish species suit each cutBest cooking techniques for each cutWhy these cuts matter for cost control, customer experience, and kitchen efficiency

                   Let’s dive into the world of fish butchery like a pro

What Are Fish Cuts and Why Are They Important?

                 

                  Fish breaks down differently from meat because the muscle structure is more delicate. Unlike beef or lamb, fish has softer fibers, a central spine, and thinner bones. This means precise knife skills are required to produce clean cuts without damaging the flesh.

Professional fish cuts matter for three major reasons:

1. Appearance and Presentation

A perfectly cut fillet or supreme elevates the look of a dish. Fine dining relies heavily on symmetry and consistency.

2. Cooking Quality

Even cuts ensure the fish cooks at the same rate. Uneven portions lead to overcooked or undercooked areas, which can ruin a dish.

3. Cost Control (Yield)

Good butchery minimizes waste. Chefs can use trimmings for valuable secondary products like stocks, sauces, mousses, and fish cakes, directly impacting your kitchen’s profit margin

Now, let’s explore each major fish cut in detail.

1. Butterfly Cut (The All-In-One Griller)

                    

The butterfly cut is one of the most visually attractive and functional fish cuts. The fish is split open and laid flat, resembling butterfly wings—hence the name.

                                                                              How It’s Done

The fish is gutted and cleaned.A precise cut is made along the backbone or belly.Bones are removed, leaving the two sides attached.The fish spreads open flat.

                                                                                  Best For

Small fish like red mullet, sardines, anchovies, and smelt.Medium fish for grilling or stuffing.

                                                                         Top Cooking Methods

Grilling (the skin crisps beautifully)Pan-fryingStuffing with herbs, lemon, and garlicOven roasting

                                                        Why Chefs Love It

Even cooking throughoutGreat surface area for seasoning penetrationBeautiful plate presentation

2. Fillet (The Kitchen Workhorse)

          

                        The fillet is the most common cut used in professional kitchens. This cut                                                 removes the entire side of the fish from the spine.

Types of Fillets

Skin-on fillet: Ideal for crispy skin pan-fry.Skin-off fillet: Used in curries, steaming, and breading.Pin-bone-out fillet: Premium for fine dining and sashimi.Side fillet: From large fish like salmon or kingfish.

Best For

                   Seabass, Salmon, Cod, Red snapper, Bream, Haddock.

 Top Cooking Methods

                           Pan-searingBakingSteamingSous-videFrying

Pro Tip: Fillets give chefs full flexibility to portion the fish into smaller cuts like supremes, goujons, or medallions, maximizing the yield from a single side.

3. Supreme (The Premium Portion Cut)

               

A supreme is a thick, boneless, and premium portion taken from the best part of a large fillet (usually the thickest section, free of the belly and tail).

How It Looks

                       Rectangular or diamond-shaped.Uniform thickness for consistent cooking.The                                      industry standard portion size (typically 140–200g).

Best For  

                                  Salmon, Trout, Seabass, Kingfish.

 Professional Use: Supremes are perfect when consistency is required across a menu. Every      portion cooks identically and presents beautifully on the plate, justifying a higher menu                                                                                 price.

4. Darne (The Classic Fish Steak)

               

A darne is a cross-section of fish cut perpendicular to the backbone. It is defined by the bone inclusion in the centre.

Best Fish for Darne 

                          Salmon, Tuna, Kingfish, Swordfish, Mackerel.

Ideal Cooking Methods

                                            GrillingPan-fryingBaking

Why the Bone? The bone and surrounding connective tissue help keep the flesh moist and intact, making the darne excellent for high-heat cooking and robust preparations.

5. Tronçon (The Extra-Thick Steak)

              

The tronçon is similar to the darne but is specifically cut thicker and larger. It is taken from big fish where sturdy cooking methods and a substantial presentation are required.

Best Used For

Stews (e.g., Bouillabaisse)Large grillsHotel banquets and cateringRoasting

This cut holds its shape exceptionally well and is commonly seen in traditional European cooking

6. Paupiette (The Elegant Rolled Fillet)

              

A paupiette is a delicate and elegant cut where a thin fish fillet is rolled around a stuffing.

Common Fillings

Spinach and prawn mousseHerb and garlic butterSeafood farceFinely diced vegetables

Best Cooking Methods

                                             SteamingBakingPoaching

This cut is a staple in classic French cuisine and adds sophistication to any menu item.

7. Goujons (The Fast-Service Strip)

            

Goujons are thin, uniform strips cut from a fillet. They are popular in casual dining, buffets, and catering due to their quick cooking time.

                                                                                      Best For

                                      White fish like cod, haddock, or catfish.

Cooking

              Deep frying (Classic Fish & Chips style)Air fryingPan frying

They are widely used in kids’ menus, finger foods, and bar snacks.

8. Medallions (The Fine Dining Round)

                 

Medallions are round, boneless pieces taken from the centre-cut loins of large fish They are often formed by trimming a section of loin and tying it into a perfect disc before cooking.

Fish Used

                                       Tuna, Swordfish, Kingfish, Marlin

                                                                      Why Chefs Like This Cut

Perfectly circular shape for elegant presentation.Guarantees even cooking from edge to edge. Ideal for fine dining tasting menus and grill-focused restaurants

9. Collar (Kama)

                 

The collar (Kama in Japanese) is the section just behind the head, known for its incredible rich flavour and high fat content.

Popular In

Japanese cuisine (Hamachi Kama, Salmon Kama)Grilled seafood restaurants and Izakayas

It is one of the most flavourful, often under-utilized parts of the fish and is becoming more popular globally due to its excellent texture when slow-cooked or grilled.

10. Loin (The Prized Centre-Cut)

          

The loin is the thickest, most prized part of large species. It is taken from the top back section of the fish and is entirely boneless and skinless.

Used For

Sashimi and CrudoSteaks and MedallionsPremium grill cuts

Fish Examples

                                              Tuna, Kingfish, Swordfish

The loin offers clean texture, minimal connective tissue, and the most consistent flavour profile.

11. Whole-Dressed & 12. Pan-Dressed (Ready-to-Cook Whole Fish)

               

Whole-Dressed

A whole-dressed fish is fully cleaned, gutted, descaled, and ready to cook whole. The head and tail are left on for presentation.

Popular For:

Whole roasting (e.g., salt-crusted)Steaming or stuffingMediterranean and Asian cuisines

Pan-Dressed

Similar to whole-dressed, but typically smaller and trimmed to fit into a pan comfortably. Fins are removed and the body is shaped neatly. Best for shallow frying or individual baking portions

 Professional Tips for Choosing the Right Fish Cut

               

                                                           1. Consider the Fish Size

Large fish (Tuna, Salmon): Use loins, steaks (darne/tronçon), supremes.Small fish (Sardines, Trout): Use butterfly, whole-dressed, or fillets.

2. Match the Cut to Cooking Method

 

Cooking Method	Best Cut
Crispy Skillet	Skin-on fillets, Butterfly
Grilling/Broiling	Darne, Medallions, Collar
Steaming/Poaching	Roulades (Paupiette), Skin-off fillets
Deep Frying	Goujons, Strips

                                   3. Think About Menu Costing

Using multiple cuts from one large fish (e.g., loins for sashimi, tails for fish cakes, and trimmings for stock) minimizes waste and increases your total profit yield.

                                                          4. Always Use a Sharp Fillet Knife

A dull blade damages the delicate fish flesh, reducing the visual appeal and significantly lowering your usable yield. Sharpness is efficiency.

Conclusion: Mastering Fish Cuts Elevates Your Culinary Skill

              

Understanding and executing precise fish cuts is an essential part of being a chef, butcher, or seafood specialist. From the delicate paupiette to the versatile butterfly cut, every style has a defined purpose in professional kitchens.

Skilled fish preparation enhances presentation, flavour, and efficiency—all while giving customers a premium dining experience.

Whether you’re writing menus, training your staff, or improving your butchery technique, mastering these 12 cuts will help you stand out in the culinary world