Preparation - Daily Fish Suppplies

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Fish preparation guide

Our fish preparation guide explains the different cuts and portions we can prepare as part of your order.

The freshest day boat fish sourced across the UK

Reliable delivery six days a week within the M25

Chef development & innovation kitchen

Personal touch with big business capability

The freshest day boat fish sourced across the UK

Reliable delivery six days a week within the M25

Chef development & innovation kitchen

Personal touch with big business capability

Butterfly fillet

Smaller, whole fish can be prepared by removing the head and cutting through either the back or belly side of the fish. The two small fillets remain joined along one side, creating a butterfly fillet when opened.

Canoed fillet

The fish is gutted and filleted through the back with the head left on. This leaves a ‘canoe’ style fillet, ideal for filling.

Fillet

Fillets are the most commonly used cut. The fish is taken off the bone to create a fillet which is then pin-boned. Fillets cut from larger fish can subsequently be cut into portions also known as suprêmes.

Goujons

Goujons are small strips cut from a fillet lengthways. These are usually prepared by coating and frying. Typically produced from white fish.

Loins

Loins are cut from large fish. Typically, large loins will be cut into boneless suprêmes.

Pin boned

Once a fish is filleted it may still contain tiny bones (pin bones). These can be removed by machine or more traditionally by hand with pliers.

Steak, darnes and troncons

These are terms for cutting portions right through the bone from the whole of a round fish.

Suprêmes

These are cuts from large fillets or loins of fish yielding a thick boneless portion.

Fish and seafood guide

Download a copy of our fish and seafood guide to see the range of fresh fish and shellfish, preparation options available, catch methods and yields.

View Fresh Fish Guide

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