Round fish are fish with a rounded or oval body shape and one eye on each side of the head. They generally swim upright and have a backbone running along the centre of the body. Examples include salmon, trout, cod, sea bass, snapper and mackerel. The term is primarily used in fish identification and butchery to distinguish their shape and fabrication from flatfish.
A round fish is commonly fabricated into two main side fillets, one from each side of the backbone. The fillets may be supplied skin-on or skinless and may require pin-bone removal. Larger fish can also be cut crosswise into steaks known as darnes, which usually retain the central backbone and skin. The head, frame and suitable trimmings may be reserved for fumet after gills, blood and unsuitable tissue are removed.
Flatfish such as sole, turbot and flounder have both eyes on one side of the head and lie flat on the seabed. They are commonly fabricated into four fillets, two from each side of the backbone. Round fish generally produce two main side fillets.
Round fish can be roasted whole, grilled, poached, pan-seared or portioned into fillets and steaks. The best method depends on species, size, fat content and flesh structure. Confirm whether the product is whole, gutted, scaled, filleted or portioned; these specifications affect yield, labour and menu cost.
Chef’s tip: record the species, product form and trim standard on purchasing documents. Use suitable frames and trimmings for stock only when they are fresh, clean and appropriate for the intended flavour.
Key distinction: Round fish generally produce two side fillets; flatfish have a flattened body and are often fabricated into four fillets.
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