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.

.Fillets - Extra-Large Barramundi (Sea Bass) 2.2kg - 2.5kg  Fillets - Sea Bass

 

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

Steaks - Extra-Large Barramundi 2.2kg - 2.5kg   Steaks - Extra-Large Barramundi 2.2kg - 2.5kg

 

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.

Head with more meat - Golden Snapper Extra-Large 1.6kg - 1.9kg   Head with more meat / fillets - Golden Snapper Extra-Large 1.6kg - 1.9kg

 

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

Sea Bass - Halved

 

* Extra-Large snapper and grouper -  1.6 to 1.9 kg at harvest
   Extra-Large barramundi (sea bass)  - 2.2 to 2.5 kg at harvest
  Super-Size grouper - at least 2.5 kg at harvest