Preparation - Taylor Foods

Skilled fishmongers

Fish preparation guide

Our expert fishmongers have skills passed down from generations in the fishing industry, and they work day and night to diligently prepare orders for our wide range of customers. They go above and beyond to attend to the finer details and some of the preparation we provide, free of charge, includes filleting, descaling, pin boning, flick boning, skinning, gutting, trimming, portioning, and many more particular requirements you may have. However, we can also deliver most of our fish whole or partly prepped, so you can experience preparing your very own fish in the kitchen!

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.

Herring Mackerel Sardines Sea bass

Canoed fillet

The fish is gutted and filleted through the back with the head left on. This leaves a ‘canoe’ style fillet, ideal for filling.

Herring Mackerel 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 suprêmes.

Cod Brill Dabs Megrim sole Monkfish Plaice Pollock Rainbow trout Salmon Sardine Sea bass

Goujons

Goujons are small strips cut from a fillet lengthways. These are usually prepared by coating and frying. Typically produced from white fish.

Cod Sole Ling Plaice Pollock

Loins

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

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.

Cod Haddock Mackerel Pollock Salmon Rainbow trout

Steak, darnes and troncons

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

Cod Hake Salmon

Suprêmes

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

Cod Hake Salmon Pollock

Fish and seafood guide

Download a copy of our fish and seafood guide to see the range of fresh fish and shellfish, preparation options available, catch methods and yields.

View our fresh fish guide

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