Tim's Seafood in the Park Place Center in Kirkland, Washington
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Steak -Fish is cut crossways so there are bones in steaks. Tail piece is cut fillet style; it has no bones.
Fillet -Fish is cut lengthwise so you end up with 2 sides, only bones left in will be the pin bones.
Bookstyle -Fish is cut with the head, fins, and center bone out, opens up like a book. Real good way to do if you want to stuff it.
Cater -Like a Bookstyle cut with the head, fins, and tail left on so that it looks like a whole salmon. This is a nice way to do if you want to use it as a centerpiece on your table.
Whole -Not cut at all.