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  • Fish Type Item List Description: Fillet (Skin Off)

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    Temet Nosche
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    The document describes different cuts and preparations of fish, including fillets with or without skin, supremes which are boneless prime cuts from fillets or loins, and paupiettes which are thin rolled and stuffed slices of fish secured with string before cooking. A fillet is the flesh cut lengthwise along the side of the fish parallel to the backbone. A supreme removes all bones for the choicest cut. A paupiette is a rolled and stuffed slice of fish prepared as a classic French dish.

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    fce

    Original Title

    Fish CUT Explanation

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    The document describes different cuts and preparations of fish, including fillets with or without skin, supremes which are boneless prime cuts from fillets or loins, and paupiettes which are thin rolled and stuffed slices of fish secured with string before cooking. A fillet is the flesh cut lengthwise along the side of the fish parallel to the backbone. A supreme removes all bones for the choicest cut. A paupiette is a rolled and stuffed slice of fish prepared as a classic French dish.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    82 views1 page

    Fish Type Item List Description: Fillet (Skin Off)

    Uploaded by

    Temet Nosche
    The document describes different cuts and preparations of fish, including fillets with or without skin, supremes which are boneless prime cuts from fillets or loins, and paupiettes which are thin rolled and stuffed slices of fish secured with string before cooking. A fillet is the flesh cut lengthwise along the side of the fish parallel to the backbone. A supreme removes all bones for the choicest cut. A paupiette is a rolled and stuffed slice of fish prepared as a classic French dish.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    FISH TYPE ITEM LIST DESCRIPTION

    FILLET (SKIN OFF)

    A fish fillet, from the French word filet


    meaning a thread or strip, is the flesh
    of a fish which has been cut or sliced
    away from the bone by cutting
    lengthwise along one side of the fish
    parallel to the backbone.

    SUPREME

    A supreme is a prime boneless cut


    from a fillet or loin which is cut either
    as a block-cut or bias-cut, and is
    considered the best and choicest cut
    of fish. Also called a pavé, a supreme
    cut removes all bones in the filet.

    FILLET (SKIN ON)

    A fish fillet, from the French word filet


    meaning a thread or strip, is the flesh
    of a fish which has been cut or sliced
    away from the bone by cutting
    lengthwise along one side of the fish
    PHOTO
    parallel to the backbone.

    PAUPIETTE

    A paupiette is a type of roulade and


    sometimes called a braciole.
    Paupiette may also refer to a classic
    French fish dish whereby a thin slice
    of fish (tuna, sole, whiting or even
    PHOTO
    anchovy) is stuffed, rolled and
    secured with string before cooking in
    a stock.

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