CULINARY INFO
Fish
"DISCLAIMER"
The information contained here is supplied for your interest only and further research may be required.
I have gathered it from many sources over many years. While I attempt to insure they are crossed referenced for accuracy,
I take no responsibility for mistakes - additions or corrections are welcomed.
Fish
TYPES AND VARIETIES
In general terms fish for recognition are divided into the following catagories:
By Habitat
Salt water
Fresh water
By Physical Shape
Round fish : Salmon, trout, mackeral, gurnard, snapper, hapuka
Flat fish : Dab, flounder, plaice, sole, turbot
By Flesh Type
Oily fish : herring, mackerel, salmon, sardines, pilchards: these are all round in shape and are generally the fish that can be purchased in tins/canned
White : snapper, hapuka, cod and all flat fish
CUTS OF FISH & RECOMMENDED MODES OF COOKERY
Fillets
A round fish yields two fillets and a flat fish four, B.B.Q ,grilled, pan fry, en papillote, poach, deep fried(with coating).
Plaited
Also known as en tresse; fillet of fish cut lengthwise into three and plaited; Shallow fried, panéed and deep fried.
Delice
Fillet of fish neatly folded in half; Poached.
Paupiettes
Fillet of fish, spread with a farce and rolled; Poached.
Goujons
Strips of fillet cut 8 x .5 cm; Deep fried(with coating), stir fry.
Goujonettes
As for goujons but half the length; Deep fried(with coating), stir fry.
Supremes
Prime cuts of fillet without bone and skin; B.B.Q ,grilled, pan fry, en papillote, poach, deep fried(with coating).
Darne
A slice of round fish cut on the bone; B.B.Q ,grilled, pan fry, en papillote, poach, baked
Tronçon
Slice of (large) flat fish on the bone; B.B.Q ,grilled, pan fry, en papillote, poach, baked.
Certain fish suit certain cuts and methods of cooking: for more detailed information of fish types and which fish best suits which type of method of cooking, go to my 'Cooking tips' page.
