THE FISH LIST PORTAL

 

Exploring the cuts of fish…

Fish isn’t just a healthy protein, it’s an incredibly versatile ingredient that offers a wide range of textures, flavors, and cooking possibilities depending on the cut you choose. From meaty steaks to delicate cheeks, each section of a fish serves its own unique purpose in the kitchen. Understanding these cuts can help you make better choices at the market, waste less, and explore new recipes with confidence.

Let’s dive into the most common (and a few underappreciated) ways fish are broken down and how you can use each to elevate your cooking. At Zora’s Seafood Market we will cut the fish how you wish and will give you advice on what’s the best approach for they fish or the dish.

Fillets: The go-to cut for everyday cooking

Fillets are the most familiar cut to most home cooks. They're boneless (or nearly boneless) pieces of meat sliced from the sides of the fish, making them quick to cook and easy to prepare.

There are several types of fillet cuts:

  • Whole Fillet: Includes bones and all the edible parts.

  • V-Cut: Pin bones are removed for a cleaner bite.

  • J-Cut: Pin bones and the nape (a fatty area near the head) are removed for a more refined presentation.

Why fillets work:

  • Cook quickly

  • Adaptable to almost any method - pan-searing, baking, grilling, frying

  • Available with or without skin, depending on how you like to cook

For ease, there are two primary fish shapes: round fish (like Cod, Snapper, Salmon and Trout) yield two symmetrical fillets, while flatfish (like Flounder, Plaice or Halibut) provide a larger fillet on one side and a smaller one on the other.

Portions: fillets made bite-sized

For smaller meals or more controlled servings, fillets can be cut down into portions—evenly shaped pieces that are great for meal prepping, single servings, or dishes like tacos and rice bowls. We remove irregular sections like the nape and tail during portioning to give you cuts that are consistent in texture and thickness.

  • Center-Cut: This is the prime section; thick, uniform, and easy to cook evenly.

  • Tail-Cut: Slightly thinner and less uniform, but just as tasty. Great for broiling or roasting.

Skin-on or skin-off? It depends on the dish.

  • Skin-on provides structure and crispiness (especially when seared).

  • Skin-off is preferred for smooth, delicate dishes like poached fish or ceviche.

Some fish have inedible skin so skin may be removed by default. Triggerfish, as an example, have extremely tough skin that can be used to make leather. Snapper have scales are large and thick, though usually removed, in traditional preparations (like salt baking), the skin and scales are sometimes left on to protect the flesh.

Fish steaks: meaty and grill-ready

Fish steaks are thick cross-sections cut perpendicular to the spine, commonly taken from larger fish like Tuna, Salmon, Shad or Swordfish. They typically include a piece of the backbone and may retain the skin and belly.

Why you’ll love steaks:

  • Thick enough to sear without overcooking

  • Ideal for grilling or broiling

  • Rich in flavor and satisfying in texture

If you enjoy a hearty, protein-packed meal with a meaty feel, fish steaks are your best bet. Think of them as the seafood answer to a beef steak, only faster to cook and usually lighter on the stomach.

Loins: premium and uniform

Loins are thick, boneless cuts typically taken from round fish. On larger species like tuna, there are two distinct types:

  • Top Loin: Leaner and meatier

  • Belly Loin: Richer and fattier

Loins are prized for their uniform shape and smooth texture, making them a favorite for sashimi, steaks, or grilled presentations. No tapering or uneven cooking here, just consistent, high-quality fish meat.

Whole fish: flavorful and show-stopping

Cooking a whole fish might seem intimidating, but it’s actually one of the best ways to lock in moisture and bring out the fish’s natural flavor.

Whole fish come in two main styles:

  • Round: Intact, with organs and head still in place.

  • Dressed: Cleaned and gutted, with scales, fins, and gills removed.

What makes whole fish special?

  • Retains natural moisture thanks to bones and skin

  • Ideal for stuffing with herbs or citrus

  • Beautiful presentation for dinner parties

  • Minimal waste: bones can be used to make a rich fish stock

Pro tip: Try grilling a whole dressed fish and stuffing the cavity with aromatics like garlic, ginger, and lime.

Butterfly cut: efficient and elegant

The butterfly cut is created by slicing both sides of the fish and keeping them attached via the skin, resulting in a symmetrical, flat shape. This method exposes more surface area to heat, making it perfect for pan-frying or grilling.

Because most bones are removed in the process, butterfly cuts are easy to cook and eat. They’re also ideal for stuffing.

Cheeks and collars: the fish’s hidden gems

Often overlooked, cheeks and collars are considered delicacies by seafood aficionados.

  • Cheeks: Small, tender nuggets of meat taken from the face of the fish. Delicate and flavorful, they’re excellent when sautéed or grilled.

  • Collars: Taken from behind the gills where the head meets the body. This cut is rich in fat and flavor, and when grilled or broiled, develops an irresistibly crispy skin and succulent interior.

If you’ve never tried these cuts, you’re missing out on some of the tastiest parts of the fish.

Nothing goes to waste

The beauty of working with whole fish is that every piece has a purpose - from prime fillets to overlooked gems like collars and bones. Whether you’re trying a new cooking method or exploring lesser-known cuts, the key is to think beyond the filet and get creative in the kitchen.

Pictured is a Gag Grouper butterflied.