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.