Fish cutting style
Whole
The fish is unprocessed β intact with head, scales, guts, and fins.
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Cutting Guide
A simple visual guide to choosing the perfect preparation for your seafood.
Prepared your way
Choose the right cut for your meal
If you order on our website, you must choose a cutting and cleaning style from the available options. If you are unsure which one suits your recipe, use this visual guide.
Fish cutting style
Whole & Gutted
Fish is descaled and gutted, but the head and fins remain.
Fish cutting style
Headless & Gutted (H&G)
Head and internal organs removed, body intact with skin and scales.
Fish cutting style
Slice Cut
Fish is sliced horizontally into thick cross-sections (slices) with bone.
Fish cutting style
Boneless Fillet
You will get 2 boneless and skinless fillets from each fish.
Fish cutting style
Boneless Biscuits
Fish boneless meat cut into approximately 3 x 3 inch biscuit shape.
Fish cutting style
Boneless Fingers
Fish boneless meat cut into thin finger-like strips, also known as Finger Fish.
Prepared your way
Prawn
Choose how you'd like your prawns cleaned and prepped.
Prawn cleaning style
Whole & Uncleaned
Prawns remain completely intact with the head, shell, tail and vein retained.
Prawn cleaning style
Headless & Shell-On
The head is removed while the shell and tail remain to hold flavour during cooking.
Prawn cleaning style
Peeled, Deveined & Tail-On
The shell and vein are removed while the tail is kept for an elegant presentation.
Prawn cleaning style
Fully Peeled & Deveined
Completely cleaned prawns with the shell, tail and vein removed, ready to cook.