Types of fish cuts

Fish is part of our Mediterranean diet. Nutritional experts advise us to eat between 3 and 4 portions each week as this is a very complete food which provides us with high biological value proteins, vitamin D and B group vitamins, phosphorus, iron and calcium, among other nutrients.

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15 July 2019

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Tipos de corte de pescado

 

 A further advantage is the relationship between eating blue fish (sardines, mackerel, tuna, bonito, swordfish, salmon, herring, anchovies, blue runner…) and the prevention of cardiovascular disease. This type of fish is an important source of Omega 3 fatty acids which reduce levels of ‘bad’ cholesterol.

Fish is an easy food to cook and it can be prepared in many ways, but you need to know what type of cooking is most suitable for each type of fish or recipe.  

Distintas formas de preparación del pescado

Fillet: the fillet is the most common fish cut. Both large and small fish can be filleted. The good thing about this type of preparation is that the spine can be removed. Perfect for grilling, frying or baking.

Steak: juntalong with the fillet and the loin, this is the best-known and most popular fish cut. When slicing, always cut vertically. This way, the skin stays intact and the slice will always have the spine in the centre. In cooking, this type of cut can be used for boiling, making sauces or for frying.

-  Cutlet: this cut is made when a fish is opened along its middle from head to tail, making a perpendicular cut through the spine. In this way, the fish is separated into two pieces, but without removing the skin or the spines. Large oval and flat fish, such as the turbot, are usually cut in this way. This is the ideal cut for oven baking.  

Cubes: consists of cutting the larger fish into pieces without skin or spines. The pieces tend to be irregular in shape and are used for stews or perhaps in smaller cuts for ceviche or tartar dishes.



Tipos de corte de pescado


Loin: these are removed for making fish medallions and supremes. A cut is made along the length of the central spine in a way that the loin can be gradually cut as close to the spine as possible in order to extract the maximum amount of flesh. This cut is much appreciated in cooking.


Supreme: these are made once the loins are separated. They are rectangular in shape and are generally obtained from large fish like salmon or hake, for example.


Medallion: similarly to other meats, the lean meat of fish can also be cut into a medallion. Medallions are pieces obtained from the steaks and do not have any skin or bones. They are perfect for elaborate dishes as well as for people who don’t like finding bones in their fish.