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

Butterfly fillet

butterfly-filletSmaller, 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


filletFillets 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 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


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

Types of Fish: monkfish, 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: cod, dab, lemon sole, megrim, plaice

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

steaksThese are terms for cutting portions right through the bone from the whole of a round fish.

Types of Fish: cod, hake, salmon


supremeThese are cuts from large fillets or loins of fish yielding a thick boneless portion.

Types of Fish: cod, haddock, marlin, pollock, salmon, swordfish, tuna

Daily Fish Supplies
Unit 10-14 Cedar Way Industrial Estate
London, Greater London, N1C 4PD

Company Reg. Number 4227047

Phone: 020 7383 3771

Bidfresh Limited trading as Daily Fish Supplies
Registered in England Number 04227047
VAT Number GB 643994692
Unit 5a Crowland Business Park, Foul Lane, Southport, England, PR9 7RS

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