1.

Steak

A cut taken across the whole fish or for large Fish like Tune and marlin, it is just a big piece.

2.

Saku

A rectangular block of the Tuna loin, regular in size and weight for every piece, rectangular in shape, it is usually the typical Sushi bar Block cut of tuna, that can be used to cut sashimi slices of Bands for Maki Rolls.

3.

Portion Cut Skin On/Skin Off

A slice of whole fish side, scaled and clean deboned. Can be ordered with skin on or skin off according to your needs.

4.

Cubes Skin On/Skin Off

A small pieces of end cuts in large fish, between 30 and 50 gr per piece, usually used for stew or for banquet dishes. Can be ordered with skin on or skin off according to your needs.

5.

Fillet Skin On/Skin Off

A whole clean side of a fish, scaled, clean and deboned. Can be use for portion dish or with large filet for banquet dishes as whole fillet presentation. Can be ordered with skin on or skin off according to your needs.

6.

Head

Two options for the head.

The Singapore Cut, where the head is cut straight behind the side Fin of the fish, leaving a large amount of meat attached to the head, and The Local Cut, where the head is cut following the gill cover and head bones, taking away most of the meat behind the head.

7.

GGS

A whole scaled, cleaned of guts and gills.

8.

Wing

A part of the meat and bone that is directly behind the head.