The Fish Society sells over 400 ‘generics’. A generic is normally a specific cut of fish, of which there might be four or more per species. For instance cod ‘generics’ are as follows (excluding smoked cod and cod roe…)
- Bullet – thickest part of the fillet with the biggest muscle flakes
- Fillet steak – neat squarish piece of fish which always looks the part
- Fillet portion slightly less desirable than fillet steaks.
- Belly or ventresca discarded from smaller fish but on large fish – such as salmon and black cod – is very desirable, rich in oils. The Fish Society cuts the pin bone strip out (the row of dots)
- Misshapes are also known as offcuts
- Cheeks – not shown – similar pieces but finer. From the cheeks of large fish.
All the above cuts are only taken from large fillets, aiming for cut sizes (portions) of 100-300g
Fillets under 300g are normally sold as whole fillets. For expensive fish such as red mullet, we will normally remove pinbones.
For a full list of the 100 species The Society supplies, plus styles and accessories head to our shop.