Different Cuts of Fish

At City Fish Market, your adventure with seafood is among our greatest pleasures! One of the many quests on this journey is to learn about different cuts of fish. A seemingly simple matter, familiarity with the different cuts of fish can expand your collection of favorite seafood recipes. This type of knowledge is most fun to have when you walk into your favorite fish market. Among home seafood chefs in Connecticut, Maine, and Rhode Island, that place is City Fish Market. You will find the following cuts of fish and more here, at 884 Silas Deane Hwy in Wethersfield, CT.

How Many Different Cuts of Fish Are There?

There is really no limit to the different types of cuts of meat or fish. A “cut of fish” is a way of explaining, for example, what part of a fish or what type of knife work was used. It is also a way of describing how a fish was “butchered.” The way a fish is cut affects the cooking time and the taste. Bone-in cuts generally have a fuller flavor. For quick recipes, thin cuts of fish are best.

Fish Fillet

The most recognizable cut of fish is the fish filet or fillet. When filleting a fish, the meat is cut away from the bone along the length of the fish. Among the different cuts of fish, fish fillets are the most popular. Depending on the chef, fillets are preferred because they are boneless or thinner. Among the options with fillets is skin-on or skin-off. This Slow-fried Herbed Salmon in Extra-virgin Olive Oil calls for salmon fillets.

Butterfly Fillets

When pan-frying or baking fish, butterfly fillets are popular because they are easy to cook. Typically used for small freshwater fish, butterfly fillets are connected in the middle by the backbone or skin. These fillets have the shape of a butterfly.

Fish Portions and Off-Cuts

Fish portions are cuts of fillet that are rectangular and uniform in shape. Because fish portions are cut from fillets, they are boneless. Fish portions are usually chosen for fish tacos and fish fingers. The pieces left over after fish portions are cut are called “off-cuts.” If you are cooking a chowder or fish pasta, off-cuts are the perfect fish cuts to use in the recipe.

Fish Loin

A thick, lengthwise portion of a large fish such as tuna or salmon is a medallion or fish loin. Similar in shape to a pork loin, fish loins are boneless and skinless. Try this Cod Provençal with Tomatoes, Capers and Olives recipe, which calls for fresh cod loins.

Visit City Fish Market for Different Cuts of Fish

Should you check out our reviews, you will see that City Fish Market really is a place where people enjoy seafood jaunts. We encourage you to try different cuts of fish, such as fish steak or tail, because we know it is one way to find new recipes that you and your family will love. There are so many delicious possibilities when you are cooking fish. We offer a wide selection, including flounder, swordfish, halibut, tilapia, salmon, tuna, and catfish. 

Stop by City Fish Market today and let the adventure begin…or continue, as the case may be! If you need delivery, give us a call or fill out our online form.