Fish filets on cutting board with spices

You Need To Know About These 3 Fish Fillets

NEWS

BY TONY COOPER

There are three primary, distinct fillet cuts out there: whole fillet cuts, V-cuts, and J-cuts. Each one has its own pros and cons and can vary in price and availability.
A fillet of fish is just the side of a fish that has had the backbone cut away. A whole fillet has only had the bare necessities removed and still includes the skin and pinbone.
V-cuts and J-cuts both have the pinbone removed, which makes cooking simpler but comes at a higher price. The two differ in that the J-cut removes most of the nape of the fish.
The nape is a fattier piece of meat near the belly of the fish, which has a distinct texture and flavor difference. The lack of a nape makes the J-cut high-quality and expensive.
A whole fillet is the most versatile, as the bones could lend extra flavor in soups, stews, and stocks. Meanwhile, the V-cut can be extremely useful when you need an oilier fish.