Fillet – A fish strip which is cut lengthwise and is being cut or sliced away from bone.
Supreme – A slice of fish cut from fillet and is considered as one of the best fish cut. A supreme cut removes all bones in the filet.
Darne – It is thick cross section cut of the fish. The thickness of each cut is approx 1 inch thick.
Paupiette – Piece of meat, beaten thin, and rolled with a stuffing of vegetables, fruits or sweetmeats. is a type of roulade and sometimes called a braciole. It is often fried or braised, or baked in wine or stock. Paupiette may also refer to a classic French fish dish whereby a thin slice of fish (tuna, sole, anchovy) is stuffed, rolled and secured with string before cooking in a stock
Goujon – A small strip of fish which is usually rolled in breadcrumbs & deep fried.
Troncon – Thick slice (3-4 cm) of flat fish cut on the bone.
Butterfly – The fish is cut in half parallel to the board almost all the way to the other side, leaving a small hinge which is used to fold the meat out like a book.