Choosing the right cut saves you money and makes cooking easier. Here is what each cut means and when to use it.
Whole fish
The fish comes as it was caught, with head, guts and bones. It weighs the most, but a good part of that weight is not eaten. Whole fish is best for steaming, baking and grilling, and for people who like to clean the fish themselves.
Gutted
The insides are removed, and the head stays on. It is easier to cook than whole fish, and good for frying and baking.
Headless and gutted
The head and the insides are removed. It is ready to season and cook.
Slices with skin and center bone
The fish is cut into steaks. These are the most popular for frying and curry, because the bone and skin keep the flesh moist.
Boneless fillets, fingers and biscuits
The bones are removed and the fish is cut into fillets or small pieces. This gives you the least waste and the quickest cooking, and it is good for kids and for grilling.
What about the weight?
Our prices are based on the weight before cleaning or cutting, so the final weight is lower for cleaner cuts. For example, on our Atlantic Salmon page, a whole fish is 100%, gutted is about 90%, steaks about 72% and boneless about 50%. You can find the approximate yield for every cut on each product page.
Not sure which cut to choose? Open the product page, pick the cut, and check the yield before you order. You can also open your parcel at delivery and check it in front of the rider.