Fish Cutting Guide
Whole (Uncleaned)
Fresh fish as caught—no cleaning, with head, scales, and fins.
(Whole Gutted)
Cleaned inside and scales removed, but the head stays on. Great for whole grill.
(Headless & Gutted)
Head and inside cleaned out. Body stays whole with skin and scales.
Slice Cut
Cut into thick slices with the center bone. Best for fish curry and salan.
(Beonless Fillet)
Two clean, boneless, and skinless pieces per fish. Easy to fry or bake.
Boneless Biscuits
Boneless pieces cut into 3x3 inch square blocks. Perfect for tikka and tawa fry.
Boneless Finger
Boneless meat cut into long thin strips. Perfect for crispy finger fish.
Butterfly Cut
Fish opened flat with back skin attached and center bone remove .Best for: Grilling, baking, and pan-frying (cooks fast and evenly).
Prawns Peeling Options
Whole (Uncleaned)
Raw prawns with head, shell, and tail on.Best for: Soups, stocks, and full-flavor cooking.
Headless (Shell-On)
Head off, shell and tail left on. Best for: Grilling and BBQ (keeps meat juicy).
Tail-On (Peeled & Deveined)
Shell and vein removed, tail left on.Best for: Fried prawns, tempura, and starters.
Fully Peeled & Deveined
100% clean prawn meat—no shell, tail, or vein.
