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.
Prawn Peeling Guide
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.
Fully Peeled & Deviened
Fully cleaned prawn, no shell, no tail, no vein — ready to cook
Made with