Preparing Fish for Cooking

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Although much fish is purchased already portioned into fillets or steaks, the economy of the kitchen often requires that whole fish be “butchered” on site. There is considerable loss when cleaning and portioning fish, as the edible portion may be only about 40 percent of the original weight. Typically, gutting a fish removes about 30 percent of its overall weight and removing the head, skin, and bones may account for another 20 to 30 percent. Generally, a 180- to 240-gram (6½- to 8½-ounce) portion is considered an appropriate entrée serving.