Fish Cutting refers to the process of preparing fish by cleaning, scaling, and cutting it into desired portions or shapes for cooking or packaging. It is an essential step in seafood preparation, ensuring the fish is ready for consumption or sale.

Cleaning: Involves removing scales, fins, and entrails to ensure the fish is hygienic and safe to eat.

Cutting Styles: Includes filleting, slicing, chunking, or creating steaks, depending on the type of fish and culinary requirements.

Precision: Requires skilled handling to maximize meat yield while maintaining the quality and texture of the fish.

Applications: Used in households, restaurants, and seafood industries for creating dishes like sushi, curries, grilled fish, and more.