A butterfly cut, but for fish.
But nature didn't design itself for our cooking convenience, and some foods don't lend themselves to reliably even sizes and shapes. Just take a look at a fin fish fillet.
If we want to divide this fillet into three serving portions of about six ounces each, we're going to end up with very differently shaped pieces . First, there's the nice, thick chunk from the head-end at the far left—that's a prime piece. Next, there's the center-cut portion; still a good thickness. But boy, that tail piece on the right is nothing like the others.
The origami required here is as follows: Begin by scoring the tail piece crosswise, nearly, but not fully, slicing through. Then fold it under itself. It won't have exactly the same dimensions as the other two, but it'll be a lot closer in size and cook at a much more similar rate, too. Exactly where you make your cut is something you have to eyeball by deciding what portion of the fillet needs to be doubled over itself to create the most even piece of fish throughout.
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