Take a look at a butcher’s stall and the extensive terminology used for meat is immediately apparent. The world of fishmongering is a little different with the type of fish being more prominently highlighted. When it comes to cuts it might seem limited to whether the fish is whole or filleted. But look at the details and there are many variations to be discovered.
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Why FILET-O-FISH is always better when it's HOMEMADE
From loin steaks to butterfly fillets and the underrated collar of fish how you cut the animal also makes a difference. And one of the most commonly confused distinctions is between fish fillets and steaks. Since they are both larger cuts of fish shoppers may mistakenly think they are the same thing. Steaks however are thick cuts perpendicular to the bone resulting in large cross-sections. Meanwhile the popular fillet is cut lengthwise along the backbone resulting in a thinner longer piece of fish.
Steaks are usually kept boneless and skinless and come from larger meatier fish. Fillets remove all of the bones from the backbone although there may be some bones that need to be removed. This cut is available in both skinless and skin-on versions and is available for a wider variety of fish. As a result the associated culinary uses vary between the two cuts so it’s extremely helpful to know the nuances.
Fillets are the most common type of fish slaughtered so they understandably come with many nuances. In fact you’ll find them on almost any fish species that’s at least medium in size. Filleting is common so it can simply mean asking a fishmonger for some carefully cut pieces. But because the thin mostly boneless nature of fillets makes them super easy to cook fish processing plants often take on the task soon after a fresh catch.
