Why Fish Cuts Matter

Fish muscle is delicate, with softer fibers and thinner bones than meat. Clean, intentional cuts protect texture and let every cooking method shine.

• Appearance: Symmetrical fillets and supremes elevate plating in fine dining.
• Cooking quality: Even portions cook at the same rate, preventing dry spots or underdone centers.
• Cost control: Smart butchery minimizes waste and turns trimmings into stocks, sauces, and fish cakes.

Core Fish Cuts

Twelve professional cuts cover everything from whole-roasted showpieces to fast-service strips. Pair each with the right species and heat to bring out its best.

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

Split and opened whole fish deliver speed on the grill and plenty of surface for seasoning.

• How it’s done: Gut, cut along the backbone or belly, remove bones, and open the sides flat.
• Best for: Red mullet, sardines, anchovies, smelt; medium fish when stuffing or grilling.
• Cooking: Grill, pan-fry, or stuff with herbs, lemon, and garlic before roasting.
• Chef note: Even heat and a dramatic presentation in one move.

2. Fillet (The Kitchen Workhorse)

Removing an entire side from the spine delivers versatile, high-yield portions.

• Types: Skin-on for crispy pan work; skin-off for curries, steaming, or breading; pin-bone-out for sashimi or fine dining; large side fillets from salmon or kingfish.
• Best for: Seabass, salmon, cod, red snapper, bream, haddock.
• Cooking: Pan-sear, bake, steam, sous-vide, or fry.
• Chef tip: Portion fillets into supremes, goujons, or medallions to stretch yield.

3. Supreme (The Premium Portion Cut)

A thick, boneless piece from the best part of a large fillet—ideal for consistent plates.

• Shape: Rectangular or diamond, evenly thick, typically 140–200g.
• Best for: Salmon, trout, seabass, kingfish.
• Ideal when: You need identical cooking times and a justifiable premium on the menu.

4. Darne (The Classic Fish Steak)

A cross-section steak cut perpendicular to the backbone with the bone in the center.

• Best fish: Salmon, tuna, kingfish, swordfish, mackerel.
• Cooking: Grill, pan-fry, or bake; the bone helps the flesh stay moist.
• Use when: You want a rustic, hearty portion that stands up to high heat.

5. Tronçon (The Extra-Thick Steak)

A larger, thicker version of a darne cut from big fish when you need substantial, resilient portions.

• Best used for: Bouillabaisse and stews, large grills, banquets, or roasting.
• Why: Holds its shape beautifully in long cooks and traditional European preparations.

6. Paupiette (The Elegant Rolled Fillet)

Thin fillets rolled around a stuffing bring French finesse to the menu.

• Fillings: Spinach and prawn mousse, herb and garlic butter, seafood farce, or finely diced vegetables.
• Cooking: Steam, bake, or poach for a tender finish.
• Service: A classic fine-dining component that reads as premium immediately.

7. Goujons (The Fast-Service Strip)

Uniform strips sliced from fillets for quick frying or air frying.

• Best for: White fish like cod, haddock, or catfish.
• Cooking: Deep-fry fish-and-chips style, air-fry, or pan-fry.
• Use cases: Kids’ menus, finger foods, buffets, and bar snacks.

8. Medallions (The Fine Dining Round)

Round, boneless pieces from center-cut loins, often tied for a flawless disc.

• Fish: Tuna, swordfish, kingfish, marlin.
• Why chefs love it: Clean circles, even cooking edge-to-edge, ideal for tasting menus and grill programs.
• Cooking: Quick sear or grill to the desired doneness.

9. Collar (Kama)

The section just behind the head—fatty, flavorful, and perfect for grilling.

• Popular in: Japanese cuisine (hamachi or salmon kama), izakayas, and grilled seafood spots.
• Cooking: Grill or slow-roast to render the fat and crisp the skin.
• Why choose it: An under-used gem with luxurious texture and taste.

10. Loin (The Prized Centre-Cut)

The thickest, boneless portion taken from the top back of large species.

• Used for: Sashimi and crudo, steaks or medallions, and premium grill cuts.
• Fish: Tuna, kingfish, swordfish.
• Why: Minimal connective tissue and consistent flavor make it the most prized section.

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

Both options arrive cleaned and scaled so you can cook them whole without extra prep.

• Whole-dressed: Gutted and descaled with head and tail on—great for presentation.
• Best for: Salt-crust or whole roasting, steaming or stuffing, Mediterranean and Asian menus.
• Pan-dressed: Trimmed smaller with fins removed to fit a pan neatly.
• Best for: Shallow frying or single-portion bakes with minimal prep time.

Professional Tips for Choosing the Right Cut

• Match species to cut size: Large fish (tuna, salmon) excel as loins, darne/tronçon steaks, or supremes; small fish (sardines, trout) shine as butterfly, whole-dressed, or fillets.
• Plan for menu costing: Use multiple cuts from one fish—loins for sashimi, tails for fish cakes, and trimmings for stocks—to raise total yield.
• Keep knives razor sharp: A dull blade tears delicate flesh and wastes profit. Sharpness is efficiency.

Cooking method	Best cuts
Crispy skillet	Skin-on fillets, butterfly
Grilling / broiling	Darne, medallions, collar
Steaming / poaching	Paupiette roulades, skin-off fillets
Deep frying	Goujons and strips

Conclusion: Mastering Fish Cuts Elevates Your Culinary Skill

From paupiettes to butterfly cuts, each style has a defined job in the professional kitchen. Choosing the right one protects texture, improves plating, and keeps your costs in check.

Whether you are writing menus, training staff, or sharpening your own technique, mastering these twelve cuts will keep your seafood program memorable and profitable.