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

Carpaccio

It is an Italian cut of fish, thinly sliced and served raw

Poke Cubes

Traditional Hawaiian poke consist of cubed raw fish

Sashimi

Raw fresh fish cut into thin pieces, thicker than tiradito

Tiradito

Peruvian cut made from thinly sliced fresh, raw fish that is very quickly to marinated

Ground Meat

It is made with fresh fish meat

Skin

It is the skin of a fresh fish

Head

Just the fresh head of the 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.

Ikura

Ikura is salmon roe, or salmon eggs, that have been prepared in brine and are separated into individual eggs

Select from a Fish Level Fresh Cuts Variety