Different cuts of fish include fillets, butterfly fillets and steaks. Certain kinds of fish, such as sea bass, trout, snapper and lemon sole, are sometimes served whole.
The most common cut of fish is the fillet, which is suitable for most types of fish. The flesh is cut parallel to the backbone, and the resulting fillet typically weighs between 2 and 12 ounces. For a butterfly fillet, the fish is cut so the skin of the back connects the two sides. This is an appropriate cut for round fish such as trout, herring, sea bass and mackerel.
A steak comes from a large fish, such as a salmon, halibut and swordfish. A cross section cut is used, going through the backbone.