Fish Cuts

We share with you the cuts of fish so you can choose correctly which one you want to cook and bring to your table.     Cuts The most common fish cuts are as follows: Steaks. They are about four centimeters thick or more and come with skin and bones. They are obtained from the center of the fish, where the meat is even and thick. Fillets. These are slices less than four centimeters thick, taken from after the center of the fish. They can be baked or fried. Fillets. To have fewer bones, they are sliced lengthwise and not crosswise. They can be made with or without skin. To fillet, make a cut around the head and another cut in the center, parallel to the backbone, dividing the body into two fillets. Make a final cut above the bones; this works for any fish species, except for sole, from which more fillets can be obtained. Chunks. These are crosswise pieces obtained from the fillet, and they have different widths depending on the type of dish being prepared. Scallops or fish cutlets. The fillet is cut lengthwise and then in bias evenly. They usually weigh between 100 and 150 g per piece. Trimmings. These are the parts that remain attached to the bones or skin and can still be used to make fish pâté or mousse. Head and bones. These are used to make soups or as a base for fish stocks and fumet. Cubes. These are cut into two centimeters and are used for ceviche or skewers. Strips. These are ideal for tiradito or sashimi. Fish for sushi or sashimi. These are very thin cuts that your fishmonger can prepare for you. To remove the skin. Place the fillet with the meat side up and make a cut at the end, between the meat and the skin. Hold the fillet by the skin and slide the knife. If you are going to fry it, you can do so with the skin on and just remove the visible bones.     Article courtesy of      View original article.       Fish Recipes    Mahi-Mahi with Mango Sauce    Salmon with Creamy Lemon Sauce    Seared Tuna Steak    Tuna Sashimi     What is your favorite fish recipe for Lent?