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BUTTERFLY FILLET
CUTLETS
DRESSED
GOUJONS
PAN-DRESSED
TRONCONS
SUPREMES MAIN MENU

WHOLE FISH
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FISH CUT ROUND FISH ARE DE-HEADED THEN
FILLETED BY CUTTING THROUGH THE BELLY,
GUTTING THE FISH, OPENING IT FLAT THEN
REMOVING THE BACKBONE AND SMALLER BONE,
LEAVING THE TWO FILLETS ON EACH SIDE OF A
FISH JOINED IN A “BUTTERFLY” STYLE. THE CENTRAL
BONE CAN BE ALSO REMOVED BY CUTTING
ALONG THE BACK AFFTER WHICH THE GUTS CAN
BE TAKEN WITHOUT SPLITTING THE BELLY.
TYPE OF FISH REQUIRED: ANY SMALL
TO MEDIUM SIZED WHOLE ROUND
FISH USUALLY SINGLE PORTION
SPECIMEN SUCH AS BASS, HERRING,
MACKEREL, MULLET, SARDINES,
TILAPIA, TROUT, AND WHITING.
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A SINGLE- SERVING CROSS-SECTION
PORTION SLICED STRAIGHT THROUGH THE
BACKBONE OF A WHOLE, DRESSED ROUND
FISH. IN GENERAL, THEY ARE SLIGHTLY
THINNER THAN A STEAK, USUALLY AROUND
12 MM OR ½ INCH THICK, AND MOST OFTEN
CUT FROM THE SECTION BETWEEN THE HEAD
AND MID-BODY.
TYPE OF FISH REQUIRED:
ANY MEDIUM-SIZED
ROUND FISH.
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WHOLE FISH OF ANY SIZE WHICH
HAVE BEEN SCALED, GUTTED,
AND HAD THE GILLS AND FINS
REMOVED. SOMETIMES THE HEAD
IS REMOVED AND MOST OFTEN
THE TAIL IS LEFT INTACT.
TYPE OF FISH REQUIRED: ALL
EXCEPT THE LARGEST OF FISH.
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NARROW STRIPS UP TO 10 CM OR 4
INCHES LONG x 1 CM OR ½ INCH
WIDE x 1 ½ INCH THICK WHICH ARE
CUT FROM THE FILLET. GOUJONS ARE
THE BEST KNOWN FOR BEING COATED
WITH BREAD CRUMBS BEFORE BEING
DEEP FRIED.
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SMALL TO MEDIUM SIZED WHOLE FISH
WHICH HAVE BEEN SCALED, GUTTED,
AND HAD THE FINS HEAD, AND TAIL
REMOVED SO AS TO FIT INTO A
FRYING PAN. USUALLY SINGLE-
SERVING WHOLE FISH.
TYPE OF FISH REQUIRED: ALL SMALL
TO MEDIUM SIZED ROUND OR FLAT
FISH.
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THESE ARE PORTIONS WHICH ARE
CUT THROUGH THE BONE OF A
WHOLE FLAT FISH USUALLY INTO
SINGLE PORTION SIZES. THESE ARE
ALSO CALLED “STEAKS”.
TYPE OF FISH REQUIRED: ANY LARGE
FLAT FISH AS HALIBUT, BRILL, AND
TURBOT.
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IT IS ALSO CALLED FILLET STEAKS.
THESE ARE BONELESS SINGLE-SERVING
PORTION S CUT FROM LARGER FILLET
OF BOTH ROUND AND FLAT FISH.
THESE FILLETS ARE CUT WIDTH WAYS
INTO SLICES AROUND 5 CM OR 2
INCHES WIDE.
TYPE OF FISH REQUIRED: LARGER
ROUND AND FLAT FISH FILLET SUCH AS
SALMON, COD, HALIBUT, TURBOT,
AND SNAPPER.
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ANY SIZE AS CAUGHT WHICH HAVE
NOT HAD ANYTHING DONE
WHATSOVER.
TYPE OF FISH REQUIRED: ALL FISHES
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DIRECTION: NAME
THE FOLLOWING
MARKET FORMS OF
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