Fish Product Forms

How do you know which type of fish form is right for you? There are numerous varieties of fish species and shellfish from around the world, all available in an array of product forms. BSF Seafood 101 is here to help you determine which product form fits your appetite.

Whole Fish

- Usually the least expensive form of seafood, wholefish is self explanitory-- a whole fish, also known as "round fish" with head, viscera, and tail still intact. When carefully processed, it can be fully utilized for fillets, steaks, loins and soup stock.Among countless fish offered whole are tuna, salmon, tilapia, Chilean sea bass, trout, snapper and more.
When purchasing whole fish, make sure:

• the fish is bright and shiny with a slight or no aroma
• the eyes are clear with black pupils
• the scales are firmly attached, with gills red and free of slime
• the flesh is firm and elastic.

H&G: Headed and Gutted

- Slightly more expensive than whole fish, H&G is fish with heads and guts removed. Although it allows for many options and utilization without sourced of contamination from the gills and guts, H&G fish still requires further processing unless desired to cook in its form. Species normally offered in this form are tuna, salmon, halibut, Chilean sea bass, and mahimahi.

Loin cut

The prime cut, usually of equal thickness with no bones is cut lengthwise from the backbone into quarters. It's mostly taken from large fish like tuna or swordfish, not flatfish like halibut or sole. Although loins are among the priciest, it is the highest quality cut of the thickest, densest meat offered without skin or bones. Loins are very versatile as they can be cut into large pieces or sliced into steaks. Handling this type of fish should is very important due to the exposed skinless meat.

Fillet cuts

Sides of a fish that are cut away from the backbone. Fillets vary in length and thickness depending on the size and type of fish from which they are taken. Round fish offer two fillets, while flatfish such as halibut or flounder offer two from the top side and two from the bottom. Large fillets can be cut down into boneless portions which usually require little or no further processing. They are great for absorbing sauces and adapting different flavors of seasonings as well as sized down for the right
plate coverage.

Whole Fillet- Not common in the U.S market, substitute by the V-Cut boneless fillets. V-Cut fillets decrease consumers risk and eliminate further need for deboning.	Natural Cut Fillet- A biased cut fillet (45 degree angle cut to the fillet), considered the best choice of fish cuts.	J-Cut- often the most expensive fillets. The pin bones which lay in the center of the fillet are removed by cutting a "J" shape from the fillet.
One Cut Fillet- whole fillet cut ones to make two fillet portions	Portion Cuts- Fillet cut into three chunks creating smaller portion fillets.	Steak Cut- Cut perpendicular to the bone about 1 to 2 inches in thickness. Usually average 4 to 10 ounces apiece for portion control.