Rectilinear or cuboidal portion (blank), typically 18 g in weight with a length at least three times the breadth, usually cut automatically after tempering from a regular block of frozen fish flesh, often nominally 7. 4 kg in size and usually from white fish. The block may be composed entirely of skinless, boneless fillets (a laminated block, fillet block). The block may be jumble-packed or orientated and layered, and composed of skinless, boneless fillets plus the recovered fish flesh from the V-cuts (a laminated block), or composed entirely of recovered fish flesh or minced fish (a mince block).