Market form of fish

1. MARKET FORM OF FISH

2. All fresh fish will spoil rapidly if mishandled. Fresh fish may be purchased in a variety of receipt. Keep frozen fish at zero degree Fahrenheit or below. When you are buying fresh fish locally, you should carefully handled to prevent breakage. Fresh fish should have once thawed.

3. WHOLE OR ROUND Whole or round fish are those marketed just as they come from the water. Before cooking, they must be scaled and eviscerated ( which means removing the entrails).

4. DRAWN Drawn fish are marketed with only the entrails removed. Small drawn fish or larger sizes intended for baking, may be cooked in the form of purchased after being scaled.

5. DRESSED Dressed fish are scaled and eviscerated, usually with the head, tail, and fins removed. The smaller sizes are ready for cooking as purchased(pan dressed).

6. STEAKS Steaks are cross-section slices of the larger sizes of dressed fish. They are ready to cook as purchased, except for dividing the very largest into serving size portion. A cross section of the backbone is usually the only bone in the steak.

7. FILLETS The side of the fish, cut lengthwise away from the backbone, are called FILLETS. They are practically boneless and required no preparation for cooking. A fillet cut from one side of a fish is called single fillet.

8. BUTTERFLY FILLETS Are the two sides of the fish corresponding to two single fillets held together by uncut flesh and the skin.

9. STICKS Are pieces of fish cut lengthwise or crosswise from fillets or steaks into portions of uniform width and length.