THE CUTS OF FISH
- La darne - A slice of round fish cut on the bone.
- Le troncon - A slice of flat fish cut on the bone.
- Le filet - A cut of fish free from bones. A round fish yields two and a flat fish four fillets.
- Le supreme - Usually applied to fillets of large fish cut on the slant.
- Le delice - A term usually applied to a trimmed and neatly folded fillet of fish.
- Les goujons - this term is applied to fillet of fish cut into strips. Approximately 3 * ¼”.
- La goujonnettes - As for goujons but smaller 2* ¼”.
- La paupiatte - fillet of fish, usually sole, spread with stuffing and rolled.
A. Paupiette - B. Troncon - C. Goujonettes - D. Pave - E. Fillet - F. Darne
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