Not sure what to order? Here’s what the main cuts mean and how they cook. Tell us how you’re cooking and we’ll cut it the right way.
A fillet is the main meat off the sides of the fish. We typically do a “V-cut” style (pin bones removed), skin-on or skin-off depending on what you want.
Skin-on helps keep fish from falling apart on high heat and can crisp up real nice. Skin-off is cleaner for tacos, po-boys, ceviche, and gentle baking.
Portions are even rectangles cut from the thick center of a fillet so they cook uniformly. Great for one or two plates and no weird thin tail pieces overcooking.
If you want “easy mode” cooking with consistent results, order portions.
Tail portions are the thinner end of the fillet. Not as uniform as center cut, but still great eating. They cook fast and can crisp up nicely.
Don’t “baby” these. Hot oven or hot pan, season well, and they shine.
Whole fish is the full experience — head, bones, skin — which keeps the meat juicy and flavorful. We can leave it whole or clean it (guts/gills/scales removed) for you.
Stuff the cavity with lemon, garlic, herbs, or crabmeat. Bones keep everything together and moist.
A butterflied fish is opened up like a book — the two sides are connected by skin so it lays flat and cooks evenly. It’s a killer way to pan-fry or roast and you can stuff the middle.
Stuff with shrimp/crab, or keep it simple with lemon + herbs. Crispy skin is the goal.
Fish steaks are cross-cuts through the backbone (not long fillets). You’ll see these on bigger fish like tuna, swordfish, mahi, big king mackerel, etc.
Thick cuts let you get a good crust outside while staying juicy inside. Don’t overcook.
The loin is the prime, thick, boneless section — uniform thickness and clean bite. On bigger fish it’s the “money cut.”
Keep it simple: salt, pepper, hot heat, and a little garlic butter at the end.
Cheeks are the little nuggets behind the eyes — firm but silky. Collars are the “shoulder” behind the head — rich with fat and collagen.
Cook hot until the skin blisters and the meat stays juicy. These are the “fight over it” pieces.