Types of Fish Fillets

There are a popular cut of fish because they are easy to cook and easy to eat, as they do not have any bones. Different fish cuts offer different textures, flavors, and cooking times. To make cut fillet fish need a very sharp fillet knife, a cutting board and of course, a fish that has been gilled, gutted, and scaled. Here are some types of fillet product in PT Kelola Laut Nusantara :

1. Natural Fillet

Natural fish fillet is the boneless side of the fish cut lengthwise from the backbone. You can often choose between two types of skin: skin-off and skin-on; and two types of cut: v cut and j cut. It’s suitable for red snapper, grouper and crimson snapper.  This type can be used in seasoned, marinated, baked, fried, and sautéed.

2. Butterfly Fillet

Butterfly fillet is the two sides of the fish corresponding to two single fillets held together by uncut flesh and the skin. It’s a fillet that’s been cut open and spread out to form the shape of a butterfly. Butterfly fillet also cooks faster than the entire fish because the meat has maximum contact with the pan. It’s suitable for small and thin fish like itoyori and milkfish. It’s a good choice for pan-frying.

3. Loin

Loin is a thick cut of meat taken lengthwise of a large fish, has rectangular cuts of a fillet.  This type is usually uniform in shape and weight. It’s suitable for bonito, black pomfret, tuna, swordfish, and marlin.  Loin is very ideal for searing, grilling, and seafood pasta.

4. Steak

Steak is a thick, cross-section cut from a round fish, perpendicular to the spine and can either include the bones or be boneless. This type is similar to a beef steak. It’s suitable for large fish like halibut, kingfish, and salmon. Because of the thick cut, the best way to cook fish steaks is by grilling, baking, or broiling.