Explanation of Different Cuts

Fillet – Remove bones (most of them).

Whole Fish – Whole fish is sold “Detroit Style” as pre-cut weight, head-on and guts-in. After weighing you can request cuts.

Head Off & Split -  Take the head off & split right down the middle (bone stays in you’ll have to pick around the bone but you get most the fish this way). Highly recommended for small fish such as blue gills, white bass & crappies.

head off and split

Flat Steak – It’s a head off & split then steaked (still has bones in there). Recommended for pickerel, catfish & buffalo.

flat steak

Fillet, save the Bone – The bone is removed and returned to you – has a little meat on there for those who like to suck the meat off the bone or for a stew.

fillet, save the bone

Round Steak – Cut straight down (all the way through, bone still in recommended for catfish or buffalo).

round steak