Cuts of Fish

Some like their fish thick and succulent! Here are our suggestions for cutting the Extra-Large or Super-Size fishes* from The Sampan Catch  for your home-cooked dishes:

1. Fillets - suitable for sea bass, snapper and grouper.  Use the heads and bones for fish soup or stock.


2. Steaks - typically about 1 inch or thicker; suitable for groupers and sea bass.


3. Head cut with more meat - for fish head dishes, particularly for snapper and grouper; the rest of the fish can be left whole or cut into fillets/steaks.



4. Halved - cut into two portions for two meals or dishes; suitable for sea bass, grouper and snapper; good for steamed fish dishes.