A Guide to Choosing the Perfect Cut for Every Dish

When it comes to cooking fish, choosing the right cut can make all the difference. Each cut offers unique textures, flavors, and uses, making them ideal for specific dishes. For example, a delicate fish fillet is perfect for baking or pan-frying, where its boneless nature ensures easy preparation and a tender bite, while a thicker steak cut holds up better on the grill, delivering a solid texture and flavor that stands out in dishes like grilled tuna or swordfish. Selecting the right cut not only enhances the dish’s presentation but also ensures the best cooking results and dining experience.

1. Whole

A whole fish is exactly as it sounds entire and unprocessed, with head, tail, fins, and bones still attached. It’s often cleaned and gutted, making it ready for cooking and is best for roasting, steaming, or grilling, as the bones, head, and tail add richness to the flavor.

2. Fillets

Fillets are boneless portions of fish cut lengthwise along either side of the backbone, making them versatile, tender, and easy to cook. Perfect for baking, frying, or pan-searing, and ideal for quick, light dishes that don’t require much preparation.

3. Butterfly Fillets

Butterfly fillets are created by slicing the fish open from the back or belly and spreading it flat, resembling a butterfly shape. Both sides of the fillet remain attached, creating a uniform cut. Best for Grilling, stuffing, or baking and with this cut, can enjoy a whole fish without the bones. Also, because the meat has maximum contact with the pan, butterfly fillets cook faster than whole fish.

4. Loins

Loins are thick, meaty cuts from the top section of the fish near the backbone. They are boneless and have a uniform shape, making them easy to cook evenly. Best for Grilling, baking, or roasting.

5. Steaks

Steaks are cross-sectional cuts of fish that include the backbone and sometimes the skin. They are thick and flavorful, ideal for dishes requiring a substantial cut. Grilling is a great way to use this thick cut.

6. Cubes

Cubes are small cut pieces of fish, typically cut from firm varieties like tuna or swordfish. Their bite-sized form makes them easy to cook and serve. Best for Kebabs, soups, stews, or stir-fries.

7. Saku blocks

Saku blocks are rectangular cuts, typically from high-quality fish like tuna, prepared specifically for sashimi or sushi. The block shape is ideal for precise slicing, making it a go-to for raw dishes.