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MARKET FORM OF
FISH
 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.
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).
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.
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).
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.
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.
BUTTERFLY FILLETS
 Are the two sides of the fish
corresponding to two single
fillets held together by uncut
flesh and the skin.
STICKS
 Are pieces of fish cut
lengthwise or crosswise from
fillets or steaks into portions
of uniform width and length.

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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.