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Cuts of Fish
Fillet- is a boneless cut such as a side of Salmon


Supreme - is a slice cut of a fillet - often cut at a slant




Darne - is a cut of steak of round fish cut on the bone


Tronçon - is a cut of steak of flatfish cut on the bone

for more terms see
Fish and Seafood Dictionary
detailed Fish and Seafood
see also Methods of Cooking

for more terms see Glossary
see also Methods of Cooking

 
 
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EscoffierEscoffier : The Complete Guide to the Art of Modern Cookery

Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery--whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine--invaluable guidelines culled from more than fifty years' experience.

 


 

 

 

 

 

 

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