Essential Fish Cuts and Culinary Preparation Techniques

Standard Fish Portions and Cuts

Major Parts (Slice): 200–250 grams. This cut typically includes meat, skin, and bones from the cylindrical body section.
Tranche: A vertical slice cut across the fish, including skin and bone. Approximately 200–250 grams.
Medallion: A large, thick, skinless, and boneless round cut. Serves 2 or 3 people (50–75 grams per unit).
Supreme: The loin cut, boneless, served with or without skin. Approximately 150–180 grams.
Darne (Steak): A thick cross-section cut, often from fish like salmon or bass. Obtained from fillets by boning the center, cutting the tail and the center section. Serves 2 to 4 people (150–180 grams).
Fillets: Elongated serving portions, with or without skin, boneless. 50–75 grams.
Goujon: Fish strips 3–4 cm long and of medium thickness, obtained from boneless fillets, often floured and fried.
Skewers: Boneless cuts, cut to a regular size and strung on a skewer.
Roulé (Rolled Fillet): Rolled fish fillets secured with sticks to prevent deformation during cooking. 2–3 units per person (50–75 grams).
Quenelle: A small ball rolled using a tablespoon, made from a composite fish farce (stuffing).
Paupiette (Stuffed Roll): Fish fillets rolled and stuffed with a farce. 2 or 3 units per person (50–70 grams).

Whole Pieces: Such as baked sea bream (Besugo).
Zarzuela (Grilled Panache): A combination of fish and shellfish served on a plate.

Steaming: Often done with herbs or vegetables.
Court Bouillon (Short Broth): Used for preparations like Trout au Bleu.
Poaching: Cooking gently in liquid or minimal liquid.
Grilling (À la Grill): Suitable for fish like sea bream (Dorada) or turbot.
Frying (Deep Frying): Typically at 200°C, using various batters (e.g., Flour, Orly, Roman style) or breading (Empanadas/Breaded).
Meunière: Pan-fried in a small amount of oil or butter, often dusted lightly with flour.
Baking (Al Horno): Cooked in the oven.
Braising: Slow cooking in liquid.
Cooking in Sauce: Fish finished directly in a sauce.
In Crust: Methods include cooking in inedible salt crusts, edible puff pastry, or en Papillote (in parchment paper).
Marinating (Mariné): Soaking in an acidic mixture.
Smoking: Preserving and flavoring using smoke.
Boiling: Cooking in rapidly bubbling water.
Preservation Techniques: Keeping, Preserved, Pickled, Vacuum sealing.

Au Gratin: Topped with cheese or breadcrumbs and browned under a broiler.
Glazed (Glas): Given a shiny coating.
Glazed Cold Finish: A cold preparation technique often involving gelatin.
Chaud-Froid: A preparation where food is coated in a sauce that sets when cold.

Fish Tartare (À la Tartare): Raw fish chopped finely with a knife, mixed with oil and spices.
Carpaccio: Fish frozen and sliced extremely thin using a machine, served on a plate and flavored with a garnish.