What is supreme cut of fish?

The term "supreme cut" isn't a standard term in the culinary world when it comes to fish. It's more likely that you're thinking of one of these common fish cuts:

* Fillet: This is the most common cut, a boneless and skinless piece of fish, usually sliced from the side of the fish.

* Steak: A thicker piece of fish cut from the side, often from the loin or belly.

* Loin: A boneless, skinless cut of fish that runs along the back of the fish. It's often considered the most flavorful and tender cut.

* Belly: A cut from the underside of the fish, often fattier and more flavorful than the loin.

* Sashimi: Thinly sliced raw fish, often served with soy sauce, wasabi, and ginger.

"Supreme" is a term sometimes used to describe the best or most valuable part of something, but it's not a standard term for fish cuts. If you're looking for a specific cut of fish, be sure to ask your fishmonger or chef for clarification.

Let me know if you have any other questions about fish cuts!