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 folded. Delice is usually made from fillet of flat fish such as sole or flounder. Then, the fillet is folded in on both sides and can be filled with variety of fillings.
Goujon is strip of fish cut across the fillet. The strips are relatively small, usually around 6-8 cm x 1cm.
Similar to goujon, but smaller. Goujonette is small strip of fish flesh used for finger food. The size of goujonettes is approximately 3-4 cm x 5 mm.
Basic knowledge of fish cut is required for you to make the appropriate cooking method and control food costs. The correct practices of cutting fish will also help to make the recipes with detailed ingredients.
Nurturing You to Grow®
Written by: Alan Hickman, Garry Blackburn
Subject Matter: Prepare and cook seafood