"Fish cuts" refer to the various ways fish can be prepared and portioned for cooking. Common cuts include fillets, which are boneless pieces of fish cut from the sides, and steaks, which are cross-sections of larger fish, often including the bone. Other cuts include whole fish, which is prepared with skin and bones intact, and portions, which are smaller, uniform pieces ideal for grilling or frying. Different types of fish, such as salmon, tuna, and cod, can be cut in these ways, depending on the desired cooking method and presentation. Understanding fish cuts is essential for chefs and home cooks alike, as it influences cooking times and flavor profiles.