Home About Sustainability Fish & Seafood Contact Online Ordering Login 01206 752 075 Preparation Our fish preparation guide explains the different cuts and portions we can prepare as part of your order. Butterfly Fillet Smaller, whole fish can be prepared by removing the head and cutting through either the back or belly side of the fish. The two small fillets remain joined along one side, creating a butterfly fillet when opened. Types of Fish: herring, mackerel, rainbow trout, sardines, sea bass, whiting Canoed Fillet The fish is gutted and filleted through the back with the head is left on. This leaves a ‘canoe’ style fillet, ideal for filling. Types of Fish: herring, mackerel, rainbow trout Fillet Fillets are the most commonly used cut. The fish is taken off the bone to create a fillet which is then pin-boned. Fillets cut from larger fish can subsequently be cut into portions also known as supremes. Types of Fish: cod, brill, dabs, Dover sole, gurnards, herring, lemon sole, megrim sole, monkfish, plaice, pollock, rainbow trout, salmon, sardines, sea bass, whiting Goujons Goujons are small strips cut from a fillet lengthways. These are usually prepared by coating and frying. Typically produced from white fish. Types of Fish: cod, lemon sole, ling, plaice, pollock, whiting Loins Loins are cut from large fish. Typically, large loins will be cut into boneless suprêmes. Types of Fish: cod, swordfish, tuna Pin Boned Once a fish is filleted it may still contain tiny bones (pin bones). These can be removed by machine or more traditionally by hand with pliers. Types of Fish: cod, haddock, mackerel, pollock, salmon, trout, whiting Pocketed Fish Smaller size flat fish can be prepared this way. They are de-headed, trimmed and filleted without cutting into the top or bottom sides, leaving the tail on and creating a pocket that is ideal for filling. Types of Fish: plaice, lemon sole, megrim, dab Quarter-Cut Fillet Created by taking two prepared fillets from a flatfish and cutting them lengthways to create four fillets. Types of Fish: Dover sole, lemon sole, plaice Steak, Darnes And Troncons These are terms for cutting portions right through the bone from the whole of a fish. Types of Fish: halibut, turbot, cod, salmon, hake Suprêmes These are cuts from large fillets or loins of fish yielding a thick boneless portion. Types of Fish: cod, haddock, marlin, pollock, salmon, swordfish, tuna Direct Seafoods Colchester Crown Court, Severalls Business Park Clough Road, Colchester, CO4 9TZ Phone: 01206 752 075 Email: sales@directseafoodscolchester.co.uk Bidfresh Limited Trading as Direct Seafoods Colchester Registered in England Number 04227047 VAT Number GB 643994692 Registered office address: Unit 5a Crowland Business Park, Foul Lane, Southport, England, PR9 7RS Subscribe To Our Mailing List Subscribe to marketing information from Direct Seafoods Colchester, including; market reports, seasonality information, advice & availability * indicates required Email Address * ACCOUNT NAME * POSTCODE * MODERN SLAVERY & HUMAN TRAFFICKING STATEMENT TERMS & CONDITIONS PRIVACY POLICY © 2021 Direct Seafoods Colchester Website design by ExtraMile Communications