T: 01865 242827 (Wholesale)
T: 01865 253720 (Fishmarket Shop)
T: 01865 253720 ( Fish4lunch Restaurant)
Our Fishmongers are fully trained and qualified to prepare your fish any way you like. There are, confusingly, many different names for the same cuts; the guide below should help you understand the differences between them so you can make the most informed decision when purchasing your fish.
|Fillets: (Sides) The most common cut, available from any fish – round or flat. Fillets can be boneless or ‘pin bone-in’ and consist of the complete sides of a fish from just below the gills to tail, being cut away from the backbone and removed in once piece. Fillets/sides can be further cut into portion sized Suprêmes, Pavés or Goujons.||Any round or flat fish except large game fish (loins) and Skate (wings). Salmon, Trout and any freshwater fish are the most common examples of fillets. Available skin on or off.|
|Pavés: Boneless portion taken from fillets of larger flat fish. Sometimes referred to as Suprêmes or Fillets.||Larger flat fish such as Halibut, Turbot and Brill.|
|Suprêmes: Prime boneless portion cut from larger fillets or loins of both round and flat fish. Sometimes referred to as Pavés or Fillets or Steaks.||Large round and flat fish fillets and large game fish loins. Salmon, Cod, Halibut, Turbot and many more work well this way. Available skin on or off.|
|Steaks: Portions cut through the bone of a whole fish. Also known as Darnes when taken from round fish and Tronçons when cut from a flat fish.||Large round fish such as Salmon or Cod or large flat fish like Halibut or Turbot.|
|Loins: The prime part of a fillet taken from larger round fish such as Cod or from either side of the backbone of large game fish like Tuna.||Large round fish and large game fish such as Tuna, Cod or Swordfish.|
|Butterfly Fillets: Portion size whole round fish are de-headed, and filleted by cutting through either the back or belly side creating a ‘butterfly’ style fillet once opened.||Small portion sized round fish such as Sardines, Herrings, Trout and Mackerel|
|Canoe Fillets: Whole round fish filleted along the back as per butterfly cut, except the head is left on creating a ‘canoe’ shape.||Portion sized round fish such as Trout and Sea Bass.|
|Cheeks: some large fish have portions of meat on their heads which are separate from the fillets.0||Halibut and Cod.|
Fillets taken from larger fish can be cut down further into portion sizes (Suprêmes, Pavés or Steaks). A good size for a starter meal is 3-4oz or 4-5oz. For a main course we recommend 5-6oz or 6-7oz. It is also possible to have larger portions at 7-8oz or 8-9oz, though these can only be cut from certain fish and aren’t always available.