Meat Blog
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The Meat Blog

Fish & Seafood articles

How a fish is built and cut, from the collar and loin to the belly and fillet.

Cut Guides & ChartsFish Anatomy & Cuts: Collar, Loin, Belly, FilletFish anatomy and cuts explained with red snapper: head, collar, loin, belly, fillet, steaks, pin bones and frame, plus how to fillet and the safe 145°F.Nov 4, 2026 · 7 min read · Fish & Seafood

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Everything in these articles starts with a cut sheet. Tell us how you want it cut and packed, or call 252-885-1892 and ask.

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Visit Flowers Slaughterhouse in Sims, NC

5154 St. Rose Church Rd
Sims, NC 27880

Mon–Fri7 AM – 5 PM
Saturday7 AM – 12 PM
SundayClosed

Deer season: evening drop-off 6–9 PM. See all hours

Get directionsCall 252-885-1892