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.

BURGER

Our version of a fresh fish burger patty.

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 ON

It is the skin of a fresh fish.

SKIN OFF

It is fresh fish without the skin.

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.