Suprême Cut (Fish)
Fish supreme cut · süp-rem ke-simkılçıksız derili balık fileto porsiyonu
Suprême cut is a single-portion piece taken from a fish fillet that has been fully deboned, usually leaving the skin on. It is prepared from the area near the rib line, yielding a neat, evenly thick piece. It is used as the standard portion cut in restaurant service.
Where It's Used
“Clean the sea bass fillet of bones and cut it into single-portion pieces with the skin on.”