So I was cleaning a case of our whitefish we get from the local fish market. The fillets are to large to serve as a whole. So we typically use a portion for a whitefish sandwich. My sous chef had always told me to cut the tails off. So the dinner fillet was "square" and the sandwich was the tail. My chef tore me a new one when he saw this. And my sous chef admitted he was wrong. But I know I've eaten at restaurants that do the "square" fillet. Any thoughts ?