Seafood cuts & teminology

Fish
Whole	Whole fish, gut in
GG	Whole fish, gilled and gutted
HG	Whole body, head off and gutted
Butterfly	Gutted and split with head on
Butterfly fillets	Gutted and split with head off
Cutlets	Sections of fish cut vertically
Fillets	Skin off, rib out fillets
S+B fillets	Sking off, rib and pin bones removed
Portions	Skin off, rib and pin bones removed, cut to size
Skin on fillets	Fillets skin on, scaled and rib out
Butchered fillets	Fillets skin on, scaled rib in and wing on

Prawns
WC	Whole, cooked
Cutlets	Head and shell removed, but leaving the tail
Meat	Head and shell removed
Tails	Shell on tails
Green	Raw
• Grading is usually how many pieces to the pound: eg: 30/40 is 30-40 pieces per pound (450g) • All live shellfish ar described as such (live) and raw crustaceans are known as 'green' • Dressed crab is a crab in which the meat has been removed and returned to the shell

Try Mures classic fish stock as a base for fish soups, stews and bouillabaise …