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Classification of fish

Round
fish
Whit
e

Flat fish

Shellfis
h

Oily
Whit
e
Oily

Round fish

How it look like

Flat fish

How its look like

Shell fish

Crustaceans

molluscs

Cephalopods

octopus

Squid

Cuts of fish
1. Fillet:- A cut of fish free from all skin
and bone , prepared from either a round
or flat fish.
Fillet can be poached, grilled, deep fried
and shallow fried.
Flat fish yield 4 fillet cross-cut fillets , 2
from side
Round fish yield 2 fillets

suprme

A thick slice of fish cut on the slant from


a fillet prepared from a large fish

Darne

A thick Slice of Fish on the bone ,


prepared by cutting across a large round
fish. Darnes are suitable for grilling ,
shallow frying and deep poaching.
Darnes are also known as steaks of
round fish

Goujon

A long , thin strip of fish cut from a


prepared fillet approx. 6cm x 0.5cm
Goujons are often egg and bread
crumbed and deep fried

Paupiette

A neatly rolled fillet, stuffed with either a


fish farce, shellfish, vegetables . The fillet is
rolled from the tapered tail to the wider
head end and poached.
Delice:- neatly folded fillet

Troncon

A thick slice of fish on the bone ,


prepared from a large flat fish . They are
usually deep- poached

Cuts of fish at a glance

Selection of fish

It should have no foul smell. It should pleasant smell


Fish shold be free from slime and should not feel dry to
touch. It should be undamaged and free from bruises
The eyes should be bright and clear and it should not
be sunken
The gills should be bright red in colour
The flesh should be firm and spring back into shape
when pressed.
The scales should be plentiful and firmly attached.
The fins and tails should be flexible , it should not be
brittle and dry.

Selection of shellfish

Shellfish must be alive when purchased.


Musels, oysters and scallops must be
tightly closed.
The legs of dead crustaceans will hang
limp and lifeless.