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Preparation

Skilled fishmongers

Our fish preparation guide explains the different cuts and portions we can prepare as part of your order.

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 suprêmes.

Types of fish that can be filleted:
  • Cod
  • Brill
  • Dabs
  • Dover sole
  • Gurnards
  • Herring
  • Lemon Sole
  • Megrim Sole
  • Monkfish
  • Plaice
  • Pollock
  • Rainbow Trout
  • Salmon
  • SardinesSea
  • BassWhiting

Watch our quick tutorial on how to fillet a John Dory.

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 that can be prepared as goujons:
  • Cod
  • Lemon Sole
  • Ling
  • Plaice
  • Pollock
  • Whiting

Goujons

Loins are cut from large fish. Typically, large loins will be cut into boneless suprêmes.

Types of fish that loins can be cut from:
  • Monkfish
  • Swordfish
  • Tuna

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