AJAR.id – Hello Ajarian! The majority of hotels, restaurants and other catering outlets will purchase fish which has been either partially or totally cleaned. Fish can be purchased whole – i.e. just scaled and gutted, or filleted and skinned.
Some consideration before you determine the menu needs of fish:
- Is the main theme of the restaurant seafood or is fish just offered as an alternative to other meats?
- Is the fish being served whole or cut into portions?
The menu needs will specify how you should prepare the fish in portions.
Portions may be either:
- Darne or cutlets
Darne is a thick cut of a round fish. This cutting is usually used for fish steak, such as salmon steak or tuna steak.
- Supremes or portion of the fillet
Supreme cut is well-known as the best cut of fish. A supreme is a boneless cut from a fillet or loin which is cut either as a block-cut or bias-cut.
Fillet is one side of the fish where the backbone has been separated. Fillet is usually called the ‘top back loin’.
Paupiette is a thin fillet that is rolled. The fillet is usually rolled then stuffed with vegetables or fruits. Other version of paupiette is secured with a string after being rolled and stuffed, then paupiette is cooked in a stock.
Delice is a small fillet that is...