Classification of fish

Round Shellfish
Flat fish
fish

White
Oily

White

Oily
Round fish
 How it look like
Flat fish
 How its look like
Shell fish
 Crustaceans
molluscs
Cephalopods

octopus

Squid
Cuts of fish
1. Fillet:- A cut of fish free from all skin and bone
, prepared from either a round or flat fish.
Fillet can be poached, grilled, deep fried and
shallow fried.
Flat fish yield 4 fillet cross-cut fillets , 2 from
side
Round fish yield 2 fillets
 suprệme
 A thick slice of fish cut on the slant from a fillet
prepared from a large fish
Darne

 A thick Slice of Fish on the bone , prepared by

cutting across a large round fish. Darnes are
suitable for grilling , shallow frying and deep
poaching.
 Darnes are also known as steaks of round fish
Goujon
 A long , thin strip of fish cut from a prepared
fillet approx. 6cm x 0.5cm
 Goujons are often egg and bread crumbed and
deep fried
Paupiette
 A neatly rolled fillet, stuffed with either a fish farce,
shellfish, vegetables . The fillet is rolled from the
tapered tail to the wider head end and poached.
 Delice:- neatly folded fillet
Troncon
 A thick slice of fish on the bone , prepared
from a large flat fish . They are usually deep-
poached
Cuts of fish at a glance
Selection of fish
 It should have no foul smell. It should pleasant
smell
 Fish shold be free from slime and should not feel
dry to touch. It should be undamaged and free
from bruises
 The eyes should be bright and clear and it should
not be sunken
 The gills should be bright red in colour
 The flesh should be firm and spring back into
shape when pressed.
 The scales should be plentiful and firmly attached.
 The fins and tails should be flexible , it should not
be brittle and dry.
Selection of shellfish
 Shellfish must be alive when purchased.
 Musels, oysters and scallops must be tightly
closed.
 The legs of dead crustaceans will hang limp
and lifeless.