BUTTERFLY CUT

This is done by removing the head and inside of the fish, including the bones. When spread out, the two fillets will still be attached in the center and will take the shape of a ‘butterfly’ with its wings spread. Recipes for this cut normally require you to pan-fry or bake this whole in order to lock in moisture and flavor.

FILLET

The fillet is a meat cut from the side of the fish. It’s a versatile cut and is commonly used in most recipes. This cut can be seasoned, marinated, baked, fried, sautéed and whatever else you can possibly think of. 

• Sliced: obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail. The fish is then turned and the process repeated on the other side to produce a double fillet. 
• Whole: more complex cut, produces two separate fillets, one from each side of the fish.