Guide to fish cuts - explanations of each type with quanity needed per serving

January 15, 11:19 AMSeattle Garden & Kitchen ExaminerJerry & Kristy

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          tilapia fillets

As mentioned in our past article, buying your fish whole is the easiest way to ensure you are getting the highest quality, best tasting fish for your money Depending on the recipe chosen, a whole fish can be portioned different ways. Below is a guide of the different options available with information and portion servings.

Whole fish: 3/4 to 1 pound per serving (guideline)
Whole fish is simply fish as it caught. Since it is intact, it will stay fresh longer than if it had been dressed, filleted or cut into steaks.

Dressed fish: 1/2 to 3/4 pound per serving
A dressed fish is one that has been scaled as well as had all of its internal organs removed. Most places will dress a whole fish, free of charge.

Pan-dressed fish: 1/3 to ½ pound per serving
Pan-dressed fish is when a dressed has also its fins, tail and head removed. If you want these pieces for stock and have them removed at the store, be sure to ask for them to be included, otherwise they will be disposed of.

Fillets: 1/4 to 1/2 pound per serving
Fillets are boneless (may have small bones) sections that have been cut lengthwise along the backbone of a dressed fish. They can be skinless or have skin on one side.

Steaks: 1/4 to 1/2 pound per serving
Steaks are sliced from the cross section of a dressed fish. They often contain part of the backbone and range from ½ to 1 inch thick.