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

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

Portions of fish that have been cut across the fish.

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

Means tuna cut into uniform blocks, ideal for cutting sashimi and seared tuna.

Cutting the fish in two, but leaving the two sides connected on the back and deboned.

Cutting the fish in two, but leaving the two sides connected by the tail and deboned.

Our version of a fresh fish burger patty.

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

Traditional Hawaiian poke consist of cubed raw fish.

Raw fresh fish cut into thin pieces, thicker than tiradito.

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

It is made with fresh fish meat.

It is the skin of a fresh fish.

It is fresh fish without the skin.

Just the fresh head of the fish.

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