Select from a Fish Level Fresh Cuts Variety
Our Cuts
Whole


Whole fish gutted, without gills and scaled
Fillet


Side cut along the entire side of the fish, removing the spine and most of the bones
Portion


When large fish, are often cut into a smaller piece to make it for individual
Steak


Portions of fish that have been cut across the fish
Loins


A cut, from the backbone lengthwise into quarters, with no taper and no bones. Loins are taken from large fish like tuna
Saku Block


Means tuna cut into uniform blocks, ideal for cutting sashimi and seared tuna
Batman with Head


Cutting the fish in two, but leaving the two sides connected on the back and deboned
Batman without Head


Cutting the fish in two, but leaving the two sides connected on the back, deboned and headless
Butterfly (Minuta)


Cutting the fish in two, but leaving the two sides connected by the tail and deboned
Traditional Hawaiian poke consist of cubed raw fish
Traditional Hawaiian poke consist of cubed raw fish
Collar


The collar runs from top to bottom (including stiff pectoral fins along the way), with especially rich meat along the belly, ending in a little fat cap.