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Filleting and Portioning Fish

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Traditionally, roundfish are primarily cut into fillets (boneless sides) or steaks, or served whole. (Steaks, which are not shown here, are made by cutting across the fish with a large, sharp knife, through the backbone, into slices of the desired thickness. Very large fish, such as swordfish and tuna, are filleted: The large, wedge-shaped fillets are then cut crosswise into slices.) Flatfish are classically portioned into fillets or sections, as the structure of the fish does not allow for vertical slices.

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