I am a fan of fish. Every time you eat at a seafood restaurant, the fish menu is never missed to be ordered. Not only cooked whole, fish is also often processed by cutting it into various shapes. So that it looks even more attractive. These various pieces of fish are also influential in the absorption of spices when cooked, you know.
1. Fillet
The most common type of fish cut is fillet, which is a fish cut without spines. Fish with large size and thick meat are suitable for filling, such as white snapper, mackerel, and carp.
Doing the fillets yourself can be done as long as you have a sharp, thin knife in the kitchen. You simply cut across from the tail, then pull it up to the top of the head. Make sure the knife touches the fishbone so that all of the meat is removed. An example of food that uses fish fillets is sweet and sour carp.
2. Supreme
If you are bored with sliced fillets, supreme pieces can be an option. All large, round, flat fish, such as salmon, tuna, and snapper, can be cut into supreme shapes.
The shape of a supreme cut is similar to a fillet. It's just that, you have to remove the skin and scales of the fish first before filling it. Then, divide the fish meat into 2 to get the supreme piece. One of the foods that use this cut is salmon steak.
3. Butterfly
The fish fillet pieces are stretched on two sides without a head. Most small to medium sized fish can be cut into butterflies, such as tilapia, selar, sardines, herring, and mullet.
The butterfly cut starts with filling one part of the fish starting from the back of the fish's head, belly, then to the tail of the fish. Repeat the process for the other side of the fish. Do not cut the fillet pieces, so that the fish can be spread out like a butterfly. One of the menus that can be made with these pieces is fried fish.
4. Darne
The darne cut is the most common cut. The fish is cut to a thickness of about 1 cm along with the fish bones. Fish that are commonly used in this cut are round-bodied fish, such as mackerel and tuna fish.
To get this cut, you need a strong and sharp knife then cut the fish lengthwise into the edible part with a thickness of 1 cm. Examples of dishes that use pieces of darne are fish curry, tamarind fish, or fish pindang.
5. Dressed and Pan dressed
These two pieces of fish are the easiest to get, because you only need to slice the body of the fish. But before that, for dressed pieces, the fish were first cleaned of scales, removed the guts, and cut off the fins. While the pan dressed pieces, the head and tail are also removed.
Almost all types of fish with flat or round shapes can be cooked with this cut, except stingray. The cooking menu for dressed pieces such as fish selar balado and pan dressed pieces such as Japanese saba no shio yaki.
