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.