Preparation - Kingfisher Midlands

Our Seafood

Skilled fishmongers

Our expert fishmongers have skills passed down from generations in the fishing industry, and they work day and night to diligently prepare orders for our wide range of customers. Our fish preparation guide explains the different cuts and portions we can prepare as part of your order.

The freshest seafood

Delivery up to 6 days a week

Expertly prepared by our skilled team

Chef training

Bespoke pricing

Fully traceable sourcing

Dedicated account manager

BRCGS accredited premises

The freshest seafood

Delivery up to 6 days a week

Expertly prepared by our skilled team

Chef training

Bespoke pricing

Fully traceable sourcing

Dedicated account manager

BRCGS accredited premises

Expertly prepared

Butterfly Fillet

Smaller, whole fish can be prepared by removing the head and cutting through either the back or belly side of the fish. The two small fillets remain joined along one side, creating a butterfly fillet when opened.

Types of fish that can be prepared as butterfly fillets:

Herring Mackerel Sardines Sea Bass Whiting

Expertly prepared

Canoed Fillet

The fish is gutted and filleted through the back with the head left on. This leaves a ‘canoe’ style fillet, ideal for filling.

Types of fish that can be prepared as canoed fillets:

Herring Mackerel Rainbow Trout

Expertly prepared

Fillets

Fillets are the most commonly used cut. The fish is taken off the bone to create a fillet which is then pin-boned. Fillets cut from larger fish can subsequently be cut into portions also known as suprêmes.

Types of fish that can be prepared as traditional fillets:

Cod Brill Dabs Dover Sole Megrim Sole Monkfish Plaice Pollock Rainbow Trout Salmon Sardines Sea Bass Whiting

Expertly prepared

Goujons

Goujons are small strips cut from a fillet lengthways. These are usually prepared by coating and frying. Typically produced from white fish.

Types of fish that can be prepared as goujons:

Cod Lemon Sole Ling Plaice Pollock Whiting

Expetertly prepared

Loins

Loins are cut from large fish. Typically, large loins will be cut into boneless suprêmes.

Types of fish that can be prepared as loins:

Monkfish Swordfish Tuna

Expertly prepared

Pin-boned

Once a fish is filleted it may still contain tiny bones (pin bones). These can be removed by machine or more traditionally by hand with pliers.

Types of fish that can be pin-boned:

Cod Haddock Mackerel Pollock Salmon Trout Whiting

Expertly prepared

V-boned

Once a fish is filleted it may still contain tiny bones. For some smaller species of fish, these can be removed by using the v-bone method where you gently ease away the backbone, carrying all the tiny bones with it.

Types of fish that can be v-boned:

Mackerel Gurnard Ling

Expertly prepared

Steak, Darnes and Tronçons

These are terms for cutting portions right through the bone from the whole of a round fish.

Types of fish that can be prepared as steak, darnes and tronçons:

Cod Hake Salmon

Expertly prepared

Supremes

These are cuts from large fillets or loins of fish yielding a thick boneless portion.

Types of fish that can be prepared as supremes:

Cod Hake Salmon Pollock Swordfish Tuna

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