La darne – A slice of round fish cut on the bone. Le troncon – A slice of flat fish cut on the bone. Le filet – A cut of fish free from bones. A round fish yields two and a flat fish four fillets. … Le delice – A term usually applied to a trimmed and neatly folded fillet of fish.
What is butterfly cut fish?
A butterfly fillet of fish is a double fillet, with the backbone and other bones removed by splitting the fish down the back or the belly.
How do you cook Troncon of fish?
Cut through the flesh along the backbone of the fish, down to the bone, with a sharp knife. Cut through the bone with the cleaver and mallet, then finish cutting the fish in half with the knife. 3. Cut each half into portion-sized troncons, cutting through the backbone when necessary with the cleaver and mallet.
What is La darne?
A darne is a thick section cut from a substantial fish, such as salmon or tuna. The word is French (darne de saumon might be roughly translated as ‘salmon steak’), but it comes originally from Breton darn, which means ‘piece’.
Which cut of fish is best suited for a fish fry?
Alaskan cod is often used in America’s restaurants for fish and chips because it takes perfectly to the breading and high temps used in frying.
What cut of fish is a darne?
Darne The darne, or steak, is a crosscut of a larger round fish such as salmon or hake, usually one to two inches thick. It is sold skin-on and contains a section of backbone. The bone helps retain moisture during cooking, so this cut is great for high-heat methods: broiling, grilling, pan-searing.
What are the different cuts of fish?
Like beef or pork, there are many different cuts of fish.
Here are the 6 most common cuts of fish with some tips on how prepare each.
- Fillet. A fillet is the meat cut from the sides of the fish. …
- Butterfly Fillet. …
- Loin. …
- Steaks. …
- Tail. …
- Whole Fish.