Fish comes in various shapes and sizes. Due to this diversity, it can be difficult to understand what part of a fish you should use in recipes or which cut to pick up on grocery trip. There are a number of common cuts of fish, if you’re eating Tilapia, salmon or tuna, so once you’ve found your favorites, you should have no problem identifying them across the board.

Whole Fish:

While the whole fish isn’t exactly a cut, it’s still a common way to cook a fish. Some cooks like everything intact when working with the whole fish, while others gut it. To make things easier, its usually recommend to gut. Using the whole fish allows you to season or stuff your favorite variety, depending on how creative you want to get.

Loins:

Above the spine, loins are prime cuts of a fish. Thick, flavorful cut is great grilled, but can also be breaded, baked, or sautéed for a delicious meal. Tilapia loins are a thick part of the fillet and usually come in strips that are rich in flavor if prepared just right. Season loins well and cook them to your desired texture, much like you would a steak.

Fillet:

The fillet is the meat from the side of the fish. It’s versatile and used in most recipes since it’s easy to find at grocery stores. This cut can be seasoned, marinated, baked, fried, sautéed, and whatever else you can possibly imagine. Tilapia fillets have even more advantages of this cut due to a mild taste. Whether you cook it and put it on top of a bed of brown rice or chop it up and mix it into a spicy gumbo, the fillet will work if you’re ever in doubt about which cut to use.

Butterfly Fillets:

This cut is achieved by removing the head and inside of the fish, including the rib bones. Essentially all that will be left are the fillets attached to the skin. When opened and placed flat, the two fillets will still be attached in the center and will take the shape of a butterfly with its wings spread. Recipes normally require you to pan-fry or bake this sort of cut whole in order to lock in moisture and flavor.

Steak:

A fish steak is a cut of fish which is cut perpendicular to the spine and may include the bones. Fish steaks are generally made from fish larger than 10 lbs so larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks.

Fish steaks can be grilled, pan-fried, broiled or baked.

Tail:

The backend of a large fish closest to the tail is normally cut and sold separately. This portion is large enough to serve several individuals and is best seasoned and roasted. The cut is bone-in, and while it’s not the most common cut around, it’s still very flavorful and is certain to please a crowd at a dinner party.

All parts of the fish are usable—you just have to know how best to treat and cook them. Be sure to diversify your seafood experience by using different parts of the fish for your next meal and don’t be afraid to ask for help or advice at the seafood counter. The more you explore, the more you’ll learn to love this healthy brain food.

 
Roasted Pineapple Salsa

Roasted Pineapple Salsa

Directions 1. Set your Grill to 250°F and roast the vegetables whole for 30 minutes. Use Hickory Pellets for your wood pellet grill, to give it a 100% hardwood smoke. 2. While the vegetables are roasting on your Grill, split a whole Pineapple and

Reverse Seared Bacon Wrapped Steaks

Reverse Seared Bacon Wrapped Steaks

Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 250F.  Wrap two pieces of bacon around each steak. Place on the grates of your preheated Grill. You'll want to cook the steaks unti

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Smoked BBQ Pork Spare Ribs

Place all the spices in a bowl and mix them together with the sugar, forming a rub. Trim the ribs of any excess fat, and remove the membrane from the back of the ribs. Next, season the ribs very well with the spice mix. Start your Grill on 'smoke' w

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Pit Boss Jack-o-Peppers

Brown 1lb quality ground beef in a frying pan. Drain excess fat. Set aside to cool.  #BossTip: add chopped onions for more flavor  Prepare 1 cup of brown or multigrain rice. Set aside to cool. Cut top off giant red peppers. Remove pepper seeds/ins

Grilled Cheese Sandwich

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Preheat your Grill to 400F. Butter one side of each slice of bread. On the non-buttered side, place one slice of cheese on each slice of bread. Fold together the cheese sides of two slices of bread to form a sandwich. Place on the grates of the gr

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Cherry Cobbler

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Cowboy Nachos

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Honey-Soy Glazed Salmon

Honey-Soy Glazed Salmon

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