answersLogoWhite

0

With a big fish like Cod, Tuna or Salmon, it has to be prepared before its ready to be served up. After the gutting, pulling its head, boning etc, the fish can then be cut up into portions.

If you take the carcass of the fish cut it into two halves (left and right), then take longer slices along the length of the fish, these become fillets of fish.

If you leave the fish whole, and simply cut the fish up into sections about an inch to an inch and a half thick, these are known as steaks.

The same methods of cutting up a fish apply to other larger fish. Smaller fish like trout, sardine or anchovies are too small to make steaks from.

User Avatar

Wiki User

16y ago

What else can I help you with?