Cutting Guide - aquafood

Fish Cutting Guide

Whole: The fish is unprocessed — intact with head, scales, guts, and fins

Whole & Gutted: Fish is descaled and gutted, but the head and fins remain

Headless & Gutted (H&G): Head and internal organs removed, body intact with skin and scales

Slice Cut: Fish is sliced horizontally into thick cross-sections (slices) with bone

Boneless Fillet: You will get 2 boneless and skinless fillet from each fish

Boneless Biscuits: Fish boneless meat cut into approximately 3 x 3 inch biscuit shape.

Boneless Fingers: Fish boneless meat cut into thin finger-like strips, also known as Finger Fish.

Whole (Uncleaned): Raw prawns with head, shell, legs, and tail intact — as caught from sea

Headless (Shell-On): Head removed but shell and tail are still intact

Tail ON – Peeled & Deviened: Cleaned and deveined prawn with tail left on for presentation, shell and vein removed

Butterfly Cut Prawns: Fresh prawns butterflied with shell on, deveined and opened flat

Fully Peeled & Deviened: Fully cleaned prawn, no shell, no tail, no vein — ready to cook

whole crab with full shell, claws and legs intact – fresh and ready for steaming, boiling or grilling.

crab legs and claws cleaned and cut into portions – sweet, rich meat ready for steaming, boiling, grilling or curry

whole squid with intact head, tentacles, mantle and ink sac – tender meat ready for cleaning, frying, grilling or stuffing

squid mantle sliced into uniform rings – tender, mild sweet meat ready for quick frying, grilling, stir-fry or curry

whole lobster with intact shell, head, tail and legs – firm, sweet meat ready for steaming, grilling, boiling or curry

lobster cut into portions with shell cracked for easy access