Fish Cuts - Different Pieces and Their Uses
From Head to Fin: An Overview of the Most Important Fish Cuts
When you think of beef or pork, you immediately think of fillet, sirloin, or shoulder – each cut has its own character and its ideal preparation method. It's no different with fish, but few people know the full range of fish cuts. Yet, a single fish offers an astonishing variety: tender and firm pieces, lean and fatty, quick-cooking and those that require time and patience.
If you want to understand how a fish is broken down into cuts and what advantages the different pieces offer in preparation, you've come to the right place. We'll take you into the world of fish cuts, from the whole side to classics like fillet and loin, and even cuts that are still too rarely found in German cuisine.
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The whole side - the starting point for (almost) every cut
Before there are individual cuts, there is the whole side. This refers to the half of the fish that extends from behind the head and gills to the tail fin and from the backbone to the belly. Virtually every other cut – fillet, loin, steak – is cut from this side.
In the industry, the extent to which a fish is processed is described by so-called trim levels, which are usually numbered with letters from A to E. Each level builds on the previous one and means a little more manual work:At Trim A, only the larger back and belly bones are removed. Trim B additionally removes the dorsal fins, the collar piece, as well as belly fat and fins. At Trim C, the most common level in retail, the fine pin bones are also removed. Trim D completely removes the belly fat and also cuts off the tail piece, and at Trim E the fillet is additionally completely skinned. The higher the level, the more complex the processing – and the more straightforward the piece will end up in your pan.
The Most Common Fish Cuts
These cuts are the ones you'll most commonly encounter in stores and at the fish counter. They are characterized primarily by their uniformity, are uncomplicated to prepare, and cover most dishes that spontaneously come to mind. To help you find the right piece for your culinary plans, it's worth taking a closer look at them.
Fillet, Portion, and Center Cut
The fillet is the cut that most people think of first: the meaty piece that is removed from the side lengthwise, parallel to the backbone, largely without bones. For round fish like salmon or cod, each side yields its own, quite uniform fillet, while for flatfish like plaice, there is naturally often only one fillet. Whether with or without skin remains a matter of taste, although many chefs prefer the skin because it provides additional protection and roasted aromas during frying.A Fillet is usually cut into several portions – these are the handy, uniform pieces that you ultimately have on your plate. It is precisely this uniformity that makes portions so versatile. The ultimate in fillets is the center cut, the piece from the middle of the fillet. It is particularly uniform in shape and thickness and therefore cooks the most evenly – a cut where little can go wrong.
Loin
The loin in fish is what is known as tenderloin or sirloin in beef or pork, meaning the dense, compact muscle along the backbone. In larger fish such as cod or grouper, there are even two loins, one on the top and a lower, somewhat fattier belly loin. Due to its uniform thickness and firm texture, the loin is perfect for high heat: Grilled or seared, it develops its full aroma without falling apart.
Steak
Unlike cuts along the backbone, a steak is cut across it – perpendicular to the spine. For many fish species, such as salmon or swordfish, a piece of the backbone remains in the center, surrounded by flesh and a skin edge, similar to a classic meat steak. For firm-fleshed fish like tuna or swordfish, you'll also encounter the term steak in a second variant: here, it's often simply a cross-section from the loin, completely boneless. In both cases: the compact thickness makes the steak ideal for short searing at high heat.
Butterfly
In a butterfly cut, the fish is opened lengthwise, and the head and main bone are removed. However, both sides remain connected at the back or belly – the result looks like an open book. This cut is visually appealing on the plate and is particularly popular for smaller fish like sardines and anchovies, as it allows them to cook faster and more evenly. Because both halves are open, the butterfly cut is also perfect for filling and then rolling up.
Nose to Fin: When the whole fish counts
When it comes to meat, the "nose-to-tail" philosophy has long been established – the idea of appreciating every part of the animal instead of just using the most popular cuts. For our GOOD GROUPER, we embrace the same approach – from nose to fin. This often results in lesser-known cuts: collar, belly, head, and carcasses are still too often discarded in many kitchens, even though they represent immense flavor, interesting textures, and reduced waste. Those who dare to try these cuts not only discover new flavors but also adopt a more conscious approach to using the entire fish. It's time to give these underestimated parts the attention they deserve.
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Collar
The collar, also referred to as the neck, is located directly behind the head and gills. It is one of the fattier and particularly tender parts of the entire fish, and as such, is rich in omega-3 fatty acids. Its savory, umami-like flavor is not coincidentally reminiscent of pork shoulder. Due to its higher proportion of connective tissue, the collar is excellently suited for slow braising, but thanks to its fat content, it also withstands grilling, pan-frying, wok cooking, or sous-vide preparation followed by brief searing. Especially with fish like our GOOD GROUPER, the collar is a truly underestimated cut.
Belly
The belly is located on the underside of the fish and is usually the juiciest, fattiest piece of all. This fat content provides an intense, full flavor and makes the belly particularly resistant to heat – a cut that hardly dries out. This makes it ideal for smoking, where it develops its aroma particularly impressively. The belly, for example from the GOOD GROUPER, is also just as suitable for frying or grilling.
Head
The fish head is still often overlooked in Germany, but highly valued in many other cuisines: In Japan, it forms the base of rich broths and soups, while in the Caribbean, it often finds its way into a coconut milk soup. No wonder, as the head contains an unusual amount of flavor and collagen – ideal for making an aromatic stock or a hearty soup.
A special part of the head are the cheeks: The small, round muscle meat on the side is considered one of the tenderest parts of the entire fish. In larger species like cod or halibut, the cheeks can be easily removed and briefly seared – a true insider tip and a culinary highlight.
Carcasses
What remains after filleting the backbone, ribs, and scraps are the carcasses – and these should definitely not be thrown away. Similar to the head, they provide the basis for a rich fish stock, which works wonders as a base for soups, sauces, or risotto. They are thus the best example of the nose-to-fin philosophy and show that even the last parts of the fish still have a lot to offer.
Fish Recipes
Fish Recipes
Fisch
Crostini with anchovies on burrata
Fisch
Fish in tomato sauce with risoni
Fisch
Fish Sandwich with Tartar Sauce
Fisch
Skrei on crispy polenta
Fisch
Grouper Crudo
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Grouper Collar with Soy Sauce and Sesame
AUTHOR
Katharina from HONEST CATCHKatharina works as a Digital Commerce Manager in a variety of places and continues to find new culinary inspiration for her own cooking. True to the motto: Simple and delicious always works.
Last updated: 25.06.2026