Australian Fish Cuts
A. Paupiette – B. Troncon – C. Goujonettes – D. Pave – E. Fillet – F. Darne or cutlet
A.En-Lorgette – B. En-tresse- C. Colère – D. Colbert – E. Delice- F. Cravatte
Other fish cuts including – US and European:
Whole Fish -or- Round Fish -or- Fish in the Round”’ – Whole head on with viscera (guts), tail, everything intact.
Dressed Fish – Whole head on, tail, everything except that it has the viscera (guts) removed.
Pan-Dressed Fish – This is a Dressed fish which has its fins, tail, and head removed.
Headed and Gutted – Fish- Whole, head-off, gutted.
Bullets -or- Rounds– Head and gutted with fins and tail removed.
Top Back Loin – Taken from larger fish like Tuna, Swordfish, etc, this is the back loin without the belly portion. No bones.
Loin of Fish – Prime part of a fillet from a large round fish. It is the part of the fillet which is above the spine, sometimes called the top back loin. Loins are typically cut from fish like Tuna, Swordfish, and Marlin.
Fletch – A Fletch is part of a large Fillet from a large flatfish. It can be half, quarter, or less of the full fillet.
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.
Butterfly Fillets – Used with small fish like trout, sardines, mackerel or herring, this cut is made by leaving the two fillets attached by the skin. Thus you get the whole fish minus the head and rib bones.
Canoe Fillets– Same as a butterfly fillet except that the head is left.