A Guide To 9 Different Styles Of Cutting Fish

Fish being an important source of protein and Omega-3 is a crucial part of the diet in many cultures including India. They come in so many varieties that it can be difficult to understand which part of a fish has to be used in a particular recipe.

No wonder beginners find it overwhelming.

The manner in which a fish is cut also helps in making a more diverse and interesting range of seafood dishes at home. Also certain cuts are more ideal for steaming and stewing, while others may not hold together well during grilling.

The first part to becoming a professional at cooking fish is that one must master the art of identifying the different parts of the fish and then practise cutting them precisely. Most importantly before using the fish for cooking, one must remove its scales and fins and wash it thoroughly.

The most common style of cutting fish, fish fillets can be purchased both with the skin intact or skinless. Fillets which are a type of boneless cuts, can vary in thickness according to the size of the fish. They are preferred for their ease in cooking and eating. These cuts are the ones most easily found in fish markets and are used in dishes where the fish is shallow fried, deep grilled or used in curries.