Common Cuts of Fish for Cooking

Just like different cuts of beef and the flavor profiles that are expressed in each, there are different cuts of fish that can help your seafood dishes really stand out. Here is a list of just some of the most popular cuts of fish.

1. Fillet is one of the most popular cuts of fish. Fillets are extremely versatile cuts. They can be baked, fried, and sautéed. The possibilities are endless. Try a fillet of halibut with the skin on, pan-fried, and served over white asparagus.
   

2. Butterfly Fillet is an ideal cut for pan-frying or baking. The name comes from the butterfly shape of the two thin fillets that are held together by a thin later of skin/fat. These tend to be a little fattier than traditional fillets because they have more of the belly meat, which is rich in fat. Bake in a wood oven to give this cut a nice smoky flavor.
   

3. Loin is a thick, flavorful cut of meat that is taken from the back of the fish, parallel with the spine. For salmon, try cutting the loin into medallions and simmer them in a red curry to serve over rice.
   

4. Steaks are thick cuts of meat cut perpendicularly to the spine of the fish. These normally come from larger fish like swordfish, salmon, or tuna with the bones still intact. Season and marinate a swordfish steak to your liking and throw it on the grill. Top with a crisp frisée and olive tapenade. This cut is visually pleasing as well as very tasty.
   

5. Tail Meat is the back end of the fish which has a strong, flavorful taste. It is normally cut whole and sold bone-in. It is great roasted with herbs and lemon and served with a potato puree.
   

6. The Head of the fish is often discarded, but for broths and soup it's the perfect cut to take them to the next level. You can also add any other clippings or bones you'd normally throw out after butchering the fish. "Waste not, want not."
   

7. Collar (Kama), another cut of the fish that is often forgotten is actually one of the most flavor-packed ones. One of the most popular is yellowtail collar. Marinate with lemon and lime juice and broil on medium until the surface starts to brown and blister.

These are just some of the cuts of fish, there are so many great ones that it can be hard to choose. If you can't decide on which of these cuts you like the best, try the whole fish slow roasted in the oven. You can't go wrong!