The Butcher's Guide: Cuts of Fish

The Main Cuts of Fish

Head – The head is normally used for making soups.

Kama – Aka fish collar, Kama is a tender and rich cut of fish.

Back, abdomen, tail – These central, primary body parts of the fish contain the most meat. They are used for fish fillet, roasted fish, and fried fish.

Caviar – Caviar is the part of the fish where the eggs are located. The eggs are usually salted and cured.

Tail – Fishtail is typically just fried and eaten, or used in stocks along with the head.