The Best Cuts of Fish: Guidance and Recipes

When it comes to selecting the best cuts of fish, the answer can vary greatly depending on personal preferences and regional availability. However, there are some universally adaptable cuts that can elevate any dish. This guide will help you understand and appreciate different cuts of fish, from fillets to steaks, and how to prepare them for maximum flavor and enjoyment.

The Art of Filleting Fish

For those who enjoy the culinary process, filleting a fish by hand can be a rewarding experience. Start at the base of the tail and guide your cuts along the backbone to ensure a clean slice. Use a smooth and gentle slicing motion, as illustrated in the detailed process below:

Place the fish on a stable surface, pointy end facing down.

Find the base of the tail and make a shallow cut along the spine.

Continue slicing downward, following the curvature of the spine to remove the fillet.

Lift the flesh to ensure your cut stays in a straight line across the backbone.

This technique requires precision and practice, but it yields beautiful, paper-thin fillets that can be used in a variety of dishes.

A Personal Favorites: Anchovies and Whole Fish

My personal tastes in fish are quite varied and sometimes even eccentric. Among my favorites is the anchovy fillet. These tiny fish pack a mighty punch of umami, making them versatile garnishes and key ingredients in many dishes. In my younger days, I even enjoyed anchovy paste as toothpaste!

Another favorite is the whole trout, which can be prepared in several delicious ways—from filleting and pan-frying to smoking for a rich, smoky flavor. During my time in Michigan, where fresh water fish tend to be quite tasty, I often enjoyed whole fish fried or steamed, even the head!

Market Cuts of Fish: Whole, Fillets, and Steaks

In the market, you can find various cuts of fish that offer different textures and flavors. Here’s a breakdown:

Whole Fish

Whole fish, as they come from the catch, can be a delightful meal. They are often served with their heads and tails still intact, which can add an interesting element to the dish. Whole fish are excellent for frying, grilling, or even steaming, and they can be enjoyed in their entirety.

Fillets

Fillets are the meaty sides of the fish, cut away from the backbone. They are versatile and can be prepared in numerous ways, such as sautéing, grilling, or baking. Fillets are a popular choice for those who prefer a smoother meat texture and less preparation.

Steaks

Steaks, often called darne, are thick cross-cut slices of fish, typically from large round fish like salmon or from flatfish like halibut. These slices offer a more substantial piece of fish with a good amount of meat, making them ideal for grilling or baking.

Supreme Cuts

Supreme cuts refer to the more delicate and tender pieces of fish, often from the leaner portions of the fish. These can be coated in breadcrumbs, fried, or even poached for a refined dish.

Butterfly Cutlets

Butterfly cutlets involve slicing the fish through the back, through the backbone, but not all the way through. This allows the fish to open, making it lay flat, and thus much easier to cook. This technique is popular for dishes like fish fillets in a paper-thin shape.

Dressed and Pan-Dressed

Dressed fish refers to the process of preparing fish by removing the scales and gills, and often cutting out the backbone or removing the skin. Pan-dressed fish is a variation of this, where the fish is dressed and then prepared in a pan for cooking.

Fish Loins

Fish loins are slices taken from the fish’s spine, usually from the back fin down to the ribs. These slices are often cut bonelessly, making them suitable for grilling, frying, or even for sophisticated dishes where the clean, tender meat is a focus.

Experience the Best Cuts of Fish

The best cut of fish often depends on the context and personal taste. By tradition, the belly is considered the most honored cut in many culinary cultures. However, I personally enjoy fish steaks or loins from the back fin down to the ribs, boneless, and even deep-fried myself. For those who enjoy a bit of a treat, the cheeks of fish are as sweet as scallops and are a real delicacy, particularly tuna cheeks.

Whether you’re a seasoned angler or a novice seafood lover, understanding the different cuts of fish and how to prepare them can enhance your culinary experience. From fillets to steaks, each cut of fish has its unique features and can be enjoyed in a variety of dishes, ensuring a delightful and satisfying meal experience.