Market
Forms of Cut Fresh Fish
By Renee Shelton
Here
are some of the market names for cut fish that are sold. This list
may not cover them all, and some terms may vary from fishmonger
to fishmonger or purveyor to purveyor, but the basic terms and descriptions
are found below. They are basically in order of size or processing.
Round:
|
Whole
|
Headed:
|
Fish
with head removed.
|
Drawn:
|
Entrails
or viscera removed.
|
Split:
|
Entrails,
gills and roe removed, cut from the throat or nape to the tail or vent. |
Dressed:
|
Entrails
removed, scaled, fins may or may not be removed, head may or may not be removed. |
Pan-dressed:
|
Dressed
with head, fins, tail removed.
|
Roast:
|
Whole
cuts of usually larger fish, and usually at the back end.
|
Block:
|
Large
dress fish section, crosswise cut of whole fish.
|
Chunk:
|
Smaller
dressed fish section, crosswise cut of whole fish.
|
Loin:
|
Longitudinal
cut of meat from backbone, size depending on fish, one whole piece, especially
used with tuna. |
Steak:
|
Cross
sectional slices of fish, straight cut of whole fish, up to 2 inches thick. |
Fillet:
|
Cuts
of sides of fish, may or may not have skin on, may or may not have bones. |
Butterflied
Fillet:
|
Sides
of fish joined at the back (sometimes belly), back bone usually removed if
attached at back. |
Fletches:
|
Half
fillets of larger fish.
|
Slices:
|
Sections
of a large fillet.
|
Scallops:
|
Thin
sections of a fillet.
|
Sticks:
|
Cross
section slice of fish.
|
Renee
Shelton is the owner of this site, runs the fishing chef blog, and is the Fishing Editor for the 2nd largest women's website on the internet, BellaOnline.com.
This article belongs to Renee Shelton.
Please write for permission to use this article for distribution in
company newsletters, for commercial usage or linking to other sites.
|
Fishing 'Culinary Info' created by Fishing & Food Editor, Renee Shelton.
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