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Cuts

Suprême Cut (Fish)

Fish suprême cut

A fish suprême is a single-portion piece cut from a fully deboned fillet, usually with the skin left on. It is taken from near the rib line and prepared to be neat and evenly thick. It is used as a standard portion cut in restaurant service.

Where It’s Used

“Debone the sea bass fillet and cut it into skin-on, single-portion pieces.”

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Karsilastirma

Darne

Darne is a thick, bone-in fish steak cut from a large, round-bodied fish such as salmon or tuna by slicing perpendicular to the backbone. It is a classic French fish portion, usually grilled or baked. In cross-section, both the belly and back portions of the fish are visible.
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Benzer

Délice Cut

A délice cut is a preparation in which a thin fillet of flatfish, usually sole, is folded in half to create an elegant shape. The name comes from the French word for delight or delicacy, and the cut is used for an elegant presentation on classic French serving plates. The folded fillet is usually poached.
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