cuts (part 1)

7/30/2019 Cuts (Part 1)

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FISH CUTS

PURCHASING

• How do I purchase fish/seafood?

• Types of seafood Fish /Mollusks

• Classification of fish:

1. Shapea. Flat fishb. Round fish

2. Fat contenta. Lean fishes

b. Oily fishes3. Skeleton Type

a. Boney fishesb. Non-Boney fishes

4. Habitata. Fresh water fishesb. Salt water f ishes

c. Anadromous fish Born in fresh water, spends most of its life in the sea and returns to fresh water tobreed (Caviar, Roe)

d. Catadromous fish Spends most of their lives in fresh water, then migrate to the sea to breed (Eels)

e. Dradromous fishTravels between salt water and fresh water (Lobsters, prawns)

RECEIVING

• What do I look for?a. Fish has no smell Fresh fishb. Fish is wet and slimyc. Eyes are full and clear; not sunkend. Gills should be bright rede. Skin should be elasticf. Flesh should be resilient and firmg. Scales should be firmly attached

STORING

• Chiller temperature: 0ºc – 2ºc

PROCESSING

Fish:

1. Scale the fish by using a paring knife or fish scaler.

Crustacean:

1. Cut the legs and antenna using a pair of kitchen scissors2. Remove shell3. Score in the middle and remove intestines (deveining)

a. Head is removed, tail is on

7/30/2019 Cuts (Part 1)


b. Remove head/shell, shrimp’s tail off

c. Shrimps head and tail on

A. FLAT FISH

1. Cut the fins and throw it away; Fins are poisonous.2. Using a fillet knife, cut around the fish.3. Remove the skin from the back. Hold down the fish with your thumb while removing.4. Wash the fish - remove the blood.

5. Remove the head of the fish and put it into ice water. The head of the fish can be used for fish broth and stews6. Cut into the spine and fillet.

7/30/2019 Cuts (Part 1)


A. PORTIONED FISH FILLET

B. DOUBLE FISH FILLET

C. GOUJONETTES

• 4 cm x 1 cm x 1 cm

D. PAUPIETTE

• From double fish fillet, pound on the fillet, roll the

fillet and pierce with toothpick (for shallowpoaching)

E. FISH TRIMMINGS

F. FOLDED FISH FILLET

G. FISH BRAUCHIET

• Fish cubes

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B. ROUND FISH

1. Cut the fins and throw it away; Fins are poisonous.2. Cut from anus to top3. Remove the guts and gills ***Never freeze fish that is not gutted.4. Score fish5. Remove the head and fins.

A. TAIL TRONEON

• Anus to tail cut

B. DARN

• Anus to center cut

C. FISH CUTTLET/STEAK

• Anus only

D. SALMON FILLET

• Fish fillet, skin on

E. FISH FILLET – WHOLE

• Remove skin from fish tail

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F. GOUJON

• 12 cm x 1 cm x 1 cm

POULTRY CUTS

A. WHOLE TRUSSED CHICKEN

B. CHICKEN LEG

C. CHICKEN LOLLIPOP

D. CHICKEN BREAST

7/30/2019 Cuts (Part 1)


E. TRIMMED AND TRUSSED CHICKEN LEG

F. SUPREME CUT

G. SAUTE CUT

• 8 pcs of chicken parts; each piece has one

bone

H. SKINLESS CHICKEN

I. BREAST BONE IN

J. BUTTERFLY CUT

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K. ESCALOPE/CHICKEN STEAK

L. CHICKEN EMINCER

M. CHICKEN CUBES

N. CHICKEN SCRAPS

cuts (part 1)

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